Egg Salad with Cucumber, Radish and Yogurt Dressing

Ingredients

• Egg1 count (55 g)
• Cucumber1/2 cup (60 g)
• Radish1/2 cup (60 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Boil the egg in a small pot for 8-10 minutes.

2. 2

   Step 2

   Remove, let cool for a few minutes, peel and cut into pieces.

3. 3

   Step 3

   You can replace 1 chicken egg with 4 quail eggs.

4. 4

   Step 4

   Meanwhile, cut the radish and cucumber into thin slices.

5. 5

   Step 5

   Place the egg, radish and cucumber on a plate.

6. 6

   Step 6

   For the dressing, mix the plain yogurt with lemon juice and mustard. Season with salt and pepper.

7. 7

   Step 7

   Pour the dressing over the salad and serve.

8. 8

   Step 8

   Optional: You can sprinkle with a pinch of ground red bell pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg Salad with Cucumber, Radish and Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.