Polish egg salad with chives and radish: spring on bread, or for supper
Spring in a bowl: hard-boiled eggs in chunky dice, a whole bunch of chives, radishes, cucumber and a light dressing of yogurt with a little mayonnaise and mustard. Eggs boiled exactly nine minutes, so the yolk is creamy, not chalky. On a slice of bread, with new potatoes, for supper after a day at the allotment.
Your own work in that: 15 min.
- Eggs boiling 12 min
- Chopping 10 min
- Dressing and mixing 5 min
Step by step
0 / 5 doneHard-boil the eggs
Lower the eggs with a spoon into boiling water and cook 9 minutes. Move them straight into a bowl of cold water with ice for 5 minutes: it stops the cooking and the shells come off more easily.
Ingredients: 6 pcs eggs · 1 bunch chives · 1 bunch radishes · ½ pcs cucumber
TipNine minutes from the boil gives a fully set but still creamy yolk. Twelve gives a grey-green ring and a dry, chalky yolk.
Nine minutes, then iceChop
Peel the eggs and cut into 1 cm dice, no smaller: the salad should have pieces, not paste. Slice the radishes thinly, dice the cucumber finely.
Eggs chunky, radish thinSnip the chives
Snip the chives finely with scissors or a knife, straight into the bowl. There should be a lot: they make this salad, they are not a garnish.
The whole bunch, don't hold backDress and mix
Mix the yogurt with the mayonnaise, mustard, lemon juice, salt and pepper. Pour into the bowl and fold gently so the eggs don't crush. Taste: eggs like more salt than you'd think.
Ingredients: 4 tbsp natural yogurt · 2 tbsp mayonnaise · 1 tsp mustard · ½ pcs lemon, juice · ½ tsp salt · ½ tsp black pepper
Yogurt with a little mayonnaise, gentlyServe
On slices of rye bread, or in a bowl beside new potatoes. Best fresh; keeps in the fridge until the next day, after which the radish releases water.
Ingredients: 4 pcs rye bread
Thick on bread, chives on top
Before you start
With avocado
Half a ripe avocado in dice instead of the mayonnaise: a yogurt-only dressing, the avocado brings the creaminess.
With ham
100 g ham in strips turns the salad into supper; with radish and chives it is the classic Polish open sandwich.
The eggs won't peel
Very fresh eggs cling to the shell. Week-old eggs are best for hard-boiling; the ice bath afterwards helps too.
