Our Shredded Egg Salad makes perfect sense as a side dish for any main meal. Or why not serve it on a piece toast for a different but healthy snack?
Time: 15 minutes
- 6 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small head of radicchio, shredded
- 1/4 cup chopped fresh dill
- 1 medium shallot, chopped
- 3 baby radishes, shaved thin
- dollop salted crème fraîche, to serve
- olive oil, to serve
Place the eggs in a pot and cover with cold water. Bring water to the boil, then turn off heat and cover. Leave for 10 minutes. Crack and peel each egg, then grate the eggs using the big holes on a standard box grater. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. Add the shredded radicchio, fresh dill, shallots, and shaved baby radishes and toss. Serve topped with tiny dollops of crème fraîche and a drizzle of olive oil.