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Creamy Cucumber Radish Salad with dill and eggs in a white bowl

Creamy Cucumber Radish Salad

  • Author: Whip & Wander
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 55 minutes
  • Yield: 6 cups salad 1x
  • Category: Sides
  • Cuisine: Russian



  • 3 hard-boiled eggs, sliced into discs
  • 2 large cucumbers (about 4 cups)
  • 1 tsp sea salt
  • 3/4 cup radishes, sliced
  • 1/2 cup yogurt (24hr or lactose-free if you are Low-FODMAP)
  • 2 tbsp mayo
  • 1 tbsp dill, finely chopped
  • 2 tsp Dijon mustard
  • 2 tsp white wine vinegar or Champagne vinegar
  • cracked black pepper, to taste


Hard-boiled eggs: This is my go-to way to make hard-boiled eggs, but feel free to use your favorite method. I know many who bake their eggs or use their pressure-cooker instead. I often have a few eggs already hard-boiled in my fridge. If you do also, skip this step!

  1. Cover 1 dozen eggs in a large pot with water, then add salt and white vinegar.
  2. Set on medium-high heat until eggs have come to a boil, then cover with lid and remove from heat for 15 minutes.
  3. After 15 minutes, drain all of the hot water and place eggs in an ice bath for 5 minutes, or until they have cooled enough to peel without burning your fingers.
  4. Slice into discs.

For the salad:

  1. Peel the skin from the cucumber with a potato peeler, then slice the cucumber in half length-wise. With a spoon, scoop the seeds out in a downward motion. Then slice the cucumber width-wise into half-moons and place in a bowl.
  2. Disgorge the excess liquid by tossing the salt in with the prepared cucumber. Allow to rest for 15-20 minutes, then drain liquid through a colander or sieve. There should be ample liquid that drains off from the cucumber.
  3. Add radishes, yogurt, mayo, dill, Dijon mustard, white vinegar and mix gently to combine. Add cracked pepper to taste.
  4. Add sliced eggs in at the last minute and gently toss. This Creamy Cucumber Radish Salad must be stored in the refrigerator and will keep through the following day.


  • Serving Size: 1 cup
  • Calories: 91
  • Sugar: 2 g
  • Sodium: 421 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 3 g
  • Protein: 4 g
  • Cholesterol: 112 mg