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+ servings
served easter salad

Easter Egg Salad

Arielle Hess
For a bright, colorful, and delicious Easter salad, give this recipe a try! A bed of romaine is covered in pickled eggs, strawberries, oranges, radishes, pistachios, parmesan cheese, and a light orange vinaigrette. Placed on an oval platter, the salad is assembled to even look like an Easter egg—the perfect addition to an Easter morning brunch.
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Prep Time 3 days
Cook Time 20 minutes
Total Time 3 days 20 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 309 kcal

Ingredients
  

  • 6 large eggs
  • ½ cup apple cider vinegar
  • 3 large oranges
  • 1 tablespoon Dijon mustard
  • 2/3 cup olive oil
  • 8-10 fresh strawberries
  • ½ cup roasted pistachios
  • ½ cup shaved parmesan cheese
  • 1 medium beet
  • 2 romaine hearts
  • 8-10 radishes
  • 1 teaspoon salt add more to taste
  • Ground pepper to taste

Instructions
 

  • In a deep saucepan, place 6 eggs in cold water.
  • Bring the eggs up to a boil, turning off the heat when they reach boiling.
  • Cover with a lid and allow to sit for 13 minutes.
  • Strain the eggs and cool them in cold running water or an ice bath.
  • Peel the eggs and set aside.
  • With a peeler, peel 1 medium-sized beet and dice it.
  • Place in a saucepan with 1 cup of water and bring to a boil.
  • Allow to boil for 10-15 minutes or until the beets are soft and the water is dark magenta.
  • Add ½ cup fresh orange juice, ½ cup apple cider vinegar, and 1 teaspoon salt. Allow to cool.
  • Place the hardboiled eggs in the cooled brine. Refrigerate for 2-3 days.
  • In a small bowl whisk together ⅔ cup olive oil, 1 tablespoon dijon mustard, ½ cup orange juice, and a pinch of salt. Set aside
  • Wash and dry the radishes. Cut into thin rounds.
  • Wash and dry the strawberries, then cut off the tops, and slice them in half.
  • Cut off the peel of 2 oranges and cut each into thin rounds.
  • Wash, dry, and chop the romaine hearts.
  • Cut the pickled beets in half.
  • Peel the parmesan, creating long strips, if not using cheese already grated.
  • Place the romaine on the bottom of a large oval platter.
  • Arrange rows of radishes, fruits, eggs, and cheese, horizontally on the lettuce.
  • Scatter pistachios.
  • Pour dressing on top of the salad.
  • Season with salt and pepper, to taste.
  • Enjoy!

Notes

I prefer these eggs to be lightly pickled, so the brine I recommend here is not too strong. However, if you do not like pickled eggs, or don’t have time to make them, just use hard-boiled eggs instead.
Pickled eggs need to sit in the brine for at least several hours, but better for 2-3 days.
If you want to replace the oranges in the salad with cara cara oranges, blood oranges, or grapefruit you can, just make sure you use orange juice in the brine and in the dressing for the right sweet flavors.
You will be working with beets, so I recommend using rubber gloves while you handle them to prevent staining. When you make the hard-boiled eggs, try to peel them while they are still warm so that the shells come off more easily.

Nutrition

Calories: 309kcalCarbohydrates: 18.28gProtein: 0.01gFat: 19.88gSaturated Fat: 4.351gFiber: 5.6gSugar: 9.36g
Keyword Easter, eggs, salad
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