Tired of the same lettuce-and-tomato salad? This creamy dill cucumber, radish and egg salad in a tangy yogurt dressing is the perfect escape from salad monotony.
If you enjoy lettuce-free salads, try the Classic Coleslaw Recipe or browse the Salad Recipe Category for more ideas.
Dill often feels like the most underrated herb. I don’t buy it all the time, but when I do it immediately evokes summer. While dill might be underused in some places, it’s celebrated across Eastern Europe and Scandinavia — where this salad is a household staple.
This simple salad—just cucumber, radish and egg—relies on fresh ingredients and a straightforward dressing of Greek yogurt (or sour cream) and mayonnaise, flavored with fresh dill. It’s traditionally made in spring and summer when produce is at its best.
Why this salad recipe works
There’s a reason simple recipes endure: they let high-quality ingredients shine. We recently enjoyed this creamy dill cucumber, radish and egg salad at my brother’s house and I wanted to share it right away. It was light, fresh and full of flavor.
Thinly sliced Kirby cucumbers and radishes provide a crisp, refreshing texture. A mandoline is handy for very thin slices, but it’s optional. Small cucumbers are ideal because they’re extra crunchy and have tiny seeds that don’t make the dressing watery.
You might expect this salad to be heavy because it contains mayonnaise, but the eggs also add richness, and replacing part of the mayo with Greek yogurt keeps the dressing lighter without sacrificing taste.
Recipe Tips and Notes
- This salad is best eaten fresh. Cucumbers release liquid once salted, so leftovers can become soggy.
- Dress the salad just before serving and be sure to season generously — without enough salt the dish will taste bland.
Serving Suggestions
This salad makes a bright side dish for grilled meats or burgers and also works well as a light lunch on its own. It’s especially good with a slice of crusty bread to soak up the flavorful dressing and juices at the bottom of the bowl.
More summer salad recipes
- Tomato Salad with Basil and Mozzarella (Caprese)
- Dill Potato Salad
- Cucumber and Heirloom Tomato Salad with Red Onions
- Tuscan Panzanella Salad
Creamy Dill Cucumber, Radish and Egg Salad
Ingredients
- 1 long English cucumber or 3 small cucumbers, sliced thinly
- 150g / 5oz radishes, approximately 6-7, sliced thinly
- 4 hard boiled eggs
- salt and pepper to taste
For the creamy dill dressing
- 200ml / 2/3 cup Greek yogurt, or sour cream
- 80ml / 1/3 cup mayonnaise, light if preferred
- 1 tsp white wine vinegar, or lemon juice
- 1 tsp Dijon mustard
- 1 tbsp fresh dill, chopped
- 2 tbsp water
Instructions
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Cook the eggs for 10 minutes, then cool until safe to handle.
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Slice cucumber and radishes thinly (use a mandoline if you have one). Chop the eggs coarsely and combine everything in a salad bowl.
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Make the dressing by combining yogurt (or sour cream), mayonnaise, vinegar or lemon juice, Dijon mustard, chopped dill and water in a jar. Shake or whisk until smooth, adding more water to reach the desired consistency.
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Add 2–4 tablespoons of dressing to the salad and toss gently. Season with salt and pepper to taste.
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Reserve any leftover dressing for other salads.
Nutrition
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Carbohydrates: 8g
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Protein: 12g
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Fat: 10g
Nutrition information is automatically calculated and should be used as an approximation.
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