German Breakfast Salad with Egg and Radish Recipe
A light salad of eggs, radishes and chives in a delicate yogurt–mustard dressing is a popular bread topping in German homes. It often appears at weekend breakfasts, when the table is filled with small bowls of different spreads and salads. The taste is like a cross between Polish egg spread and a spring slaw – fresh, creamy and crunchy.
This salad shows the German love for simple but well-seasoned breakfast dishes that work both as a spread and as a side. The combination of creamy eggs, crunchy radishes and fresh chives makes it feel light yet satisfying.
Chef's tips
Don’t overcook the eggs – a grey ring around the yolk means they’ve been boiled too long and will be drier. For extra crunch, slice the radishes just before mixing and chill them briefly in cold water.
How to serve
Serve in a small bowl with a spoon so everyone can help themselves and spread it on bread. It also works well as a topping for open sandwiches with lettuce leaves underneath.
Ingredients
- eggs - 4 pieces
- radish - 8 pieces
- chives - 0.5 bunch
- plain yogurt - 120 g
- mayonnaise - 1 tablespoon
- mustard - 1 teaspoon
- lemon juice - 1 teaspoon
- salt - 0.5 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Put the eggs in a saucepan, cover with cold water, bring to the boil and cook for 8–9 minutes from the moment they start boiling so they are hard-boiled. Then cover with cold water and leave to cool.
- Wash the radishes, trim the ends and slice into thin half-moons. Rinse the chives and finely chop.
- In a bowl mix the yogurt, mayonnaise, mustard, lemon juice, salt and pepper. The dressing should be smooth and slightly tangy in taste.
- Peel the eggs and cut into medium dice. Add to the bowl with the dressing together with the radishes and most of the chives (reserve a little for sprinkling).
- Gently mix the salad with a spoon so the eggs don’t break down into a paste. Taste and adjust the seasoning with more salt or pepper if needed.
- Before serving, sprinkle the top with the remaining chives. You can chill the salad in the fridge for 15–20 minutes so the flavours meld better.
Storage
Keep the salad in an airtight container in the fridge and eat within 24 hours. Stir gently before serving; if it has released a bit of liquid, you can add a spoonful of yogurt to refresh the texture.
