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Creamy Dill Cucumber, Radish and Egg Salad

Creamy Dill Cucumber, Radish and Egg Salad

5 from 3 votes
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Course: Salad
Cuisine: Russian
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Julia Frey of Vikalinka


  • 1 long English cucumber or 3 small cucumbers sliced thinly
  • 1 bunch/150g radishes sliced thinly
  • 4 hard boiled eggs
  • salt and pepper to taste

For the creamy dill dressing

  • cup/ 200 ml Greek yogurt or sour cream
  • cup/ 80 ml mayonnaise I use light
  • 1 tsp white wine vinegar or lemon juice
  • 1 tsp dijon mustard
  • 1 tbsp fresh dill chopped
  • 2 tbsp water


  • Slice cucumber and radishes thinly, use mandolin if available, chop the egg but not too small and combine in a salad bowl.
  • Prepare the dressing by combining all ingredients in a mason jar, put a lid on and shake vigorously until the mixture is smooth. You might want to add more water to desired consistency.
  • Add 2-4 tbsp of the creamy dill dressing to the salad bowl and toss gently. Add salt and pepper to taste.
  • Reserve the rest of the creamy dill dressing for other salads.