Shredded Egg Salad

When I was looking for a breakfast recipe I came across – like Cucina Magia – this

Shredded Egg Salad

Shredded Egg Salad (1)

It is potluck week at I♥CC and the right opportunity to try this delicious salad. I just had to buy the small head of radiccio for 0,32 €, all other ingredients I had in stock.

Shredded Egg Salad

Yield: 2 servings

Shredded Egg Salad (2)

Shredded Egg Salad recipe from Heidi Swanson


  • 4 eggs, size M, hard boiled
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small head of radicchio, shredded, about 110 grams
  • 4 tablespoons chopped fresh dill; I used frozen
  • 1 medium shallot, chopped
  • 3 baby radishes, shaved thin

to serve:

  • little dollop of salted creme fraiche and/or a drizzle of olive oil; I used olive oil


modified from inspired by:
Heidi Swanson


  1. Using an egg slicer * cut the eggs once long ways and once crossways.
  2. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad. – I used shredded radicchio, dill, shallots, and shaved baby radishes. Serve topped with tiny dollops of something creamy – like creme fraiche or plain yogurt, and a drizzle of olive oil. Don’t weigh the salad down.

total time: 10 minutes
preparation time: 5 minutes without boiling the eggs

*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Potluck Heidi Swanson
For all other great Potluck! recipes visit the I heart cooking clubs site
more recipes from Heidi Swanson
more recipes in English

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