Egg Salad with Radishes

01Method

1. 1

   Place eggs in boiling water and cook for 10 minutes. Remove from heat, transfer to cold water to cool quickly, then peel and cut into cubes.

2. 2

   Rinse the radishes and carrots, then shred them. Mince the garlic, dice the pickled cucumber, chop the spring onion, and cube the apple after removing the core.

3. 3

   In one bowl, combine the shredded carrots, radishes, apple pieces, and garlic. In another bowl, blend together the mayonnaise with the diced cucumber, lemon juice, chopped spring onion or fresh chives, salt, and pepper to taste.

4. 4

   Fold the seasoned mayonnaise mixture into the vegetables and apple. Gently combine with the cubed eggs. Adjust flavors with additional lemon juice, salt, and pepper as needed. Serve garnished with fresh herbs and accompanied by fresh bread.