Easter salad with eggs is a traditional spring salad that is super popular all across the Balkans. I honestly can’t remember a single Easter without this colourful salad on the table. For me, it just wouldn’t feel like Easter without it (well… and Easter bread, of course!).
The salad itself is super simple. It’s fresh, colourful, and feels so fancy without trying too hard. Plus, it always disappears fast, meaning it is incredibly delicious. I don’t remember ever having leftovers – It’s that good.
What You’ll Need
Lettuce – This is the base. I like using a green salad mix too, for more texture and nutrients.
Radishes – They make the salad look so pretty. I can’t imagine Easter salad without red radishes, sliced and layered on top. Slice them into thin circles using a mandoline or carefully with a knife.
Boiled eggs – Traditionally, we use dyed Easter eggs. The kids crack them during egg games, then the grown-ups peel and slice them into circles to top the salad. This is an amazing way use the loads of Easter eggs leftovers after Easter dinner.
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Chives – They add a gentle, fresh flavour. Simply, wash and finely chop them.
Dressing – You can use balsamic dressing or lemon vinaigrette. I love the fresh lemon flavour, so I decided to dress this salad in lemon vinaigrette.
Easter Salad with Eggs
Course: SaladsCuisine: MacedonianDifficulty: Easy4
servings10
minutes200
kcalFresh, simple, and full of flavour, this Easter salad recipe with eggs is the perfect spring salad. A colourful, traditional side dish that everyone loves.
Ingredients
1 large lettuce or about 300g green spring salad mix
4–5 red radishes, sliced
3–4 chives, finely chopped
4–5 boiled eggs, sliced
Directions
- Wash all the vegetables and dry them well.
- Start by tossing the lettuce or salad mix into a large salad bowl.
- Add chopped chives and sliced radishes.
- Peel the eggs and slice them into circles.
- Layer the eggs and radishes on top of the lettuce.
- Drizzle with lemon vinaigrette and gently toss everything together, until nicely coated.
Notes
- You can also add sliced cucumbers, this is how the traditional version is made.
How to Store the Salad
I don’t recommend storing any leftovers, as the salad gets mushy pretty quickly. It is the best if it’s consumed the same day, and honestly, it usually disappears fast anyway. I’ve barely seen any leftovers over the many years of Easter celebration.
Can You Eat the Salad All Year Round?
Absolutely yes! It’s called Easter salad because it’s a fun way to use up all those boiled eggs we usually have around Easter. But honestly, you can make and enjoy this salad any time of the year. We actually make it frequently at home.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
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