Egg Salad with Radishes

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Salad
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

Hard boil the eggs in salted water, quench and let cool. In the meantime, wash and clean the radishes and cut into wafer-thin slices. Wash and shake dry parsley and chives and chop finely.
Put the radishes and herbs in a bowl, add Miracel Whip and stir well. Peel the eggs and cut them lengthways and crossways with the egg cutter, so that small strips are created.
Put the eggs in the bowl, add the mustard and stir everything well, season with salt and pepper. Place the egg salad in the refrigerator for approx. 1 hour before serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.