Radish and Egg Salad

Instructions

1. 1

   Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat.

2. 2

   Once boiling, remove the saucepan from heat, cover, and let the eggs sit for 10-12 minutes.

3. 3

   Drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes.

4. 4

   Peel the eggs and chop them into bite-sized pieces.

5. 5

   In a large bowl, combine the sliced radishes, chopped spring onions, and chopped eggs.

6. 6

   In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.

7. 7

   Pour the dressing over the radish and egg mixture and toss gently to combine.

8. 8

   Serve immediately or refrigerate for up to 2 hours before serving.