Egg Salad


  • 6 hard boiled eggs, chopped
  • 2 stalks celery, chopped, leaves reserved for garnish
  • 2 carrots, grated
  • 5 radishes, sliced
  • 1/2 cucumber, peeled, seeded and diced
  • 1 cup plain yogurt
  • 1 tsp paprika
  • 1 tsp sugar
  • juice of 1/2 lemon
  • 1 tbs orange juice
  • 1 tbs parsley, chopped
  • lettuce for serving
  • kosher salt and fresh cracked black pepper to taste

This is non traditional egg salad filled with crisp vegetables and a tangy dressing.

  • Add sour cream to a large bowl and add paprika, sugar, lemon juice, orange juice and parsley, Mix well.
  • All other ingredients to a large bowl and season with salt and pepper.
  • Pour dressing over and gently mix well.
  • Serve in lettuce lined plates.

Print Recipe

No Comments

Leave a reply