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Spring Radish Salad with Eggs

Name: Spring Radish Salad with Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 2 bunches radishes (plus microgreens for garnish); 8 eggs (size M); 1 handful wild garlic; 8 tbsp yogurt mayonnaise; 250 g frozen peas; Juice of 1 lemon; Salt; Ground black pepper

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20 min

Quick

Knuspr-Küche

Ein frischer und farbenfroher Frühlingssalat, der in nur 20 Minuten auf dem Tisch steht. Die Kombination aus knackigen Radieschen, süßen Erbsen und herzhaften Eiern wird durch das feine Aroma von Bärlauch perfekt abgerundet. Ein idealer leichter Lunch oder eine Beilage für das Osterfest.

Ingredients

Price per portion:€ 4.36

Ingredients

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Radishes 2 Bunde Radieschen (plus Microgreens zum Garnieren)

Eggs (pack of 10) 8 Eier (Größe M)

Wild garlic 1 Handvoll Bärlauch

Mayonnaise 8 EL Joghurt-Mayonnaise

Frozen peas 250 g TK-Erbsen

Lemon Saft von 1 Zitrone

You probably have at home

Ground black pepper Schwarzer Pfeffer gemahlen

Salt Salz

Preparation method

Add the peas to boiling water and cook for 1-1.5 minutes. Afterwards, immediately plunge them into ice water to stop the cooking process and preserve their green color.

Hard-boil the eggs (approx. 7-9 minutes depending on size). Let them cool, peel, and cut into cubes.

Wash the radishes and cut them into fine slices. In a bowl, mix them with the peas, egg cubes, lemon juice, and yogurt mayonnaise.