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–+ servings
Easter Salad

Vibrant Easter Salad with Jammy Eggs for a Spring Celebration

This Easter Salad combines fresh radishes and jammy eggs for a light, vibrant dish perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 7 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salads
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Mixed Radishes Use a variety like purple daikon, watermelon, and red radishes for a colorful crunch.
  • 6 large Eggs Boil until jammy.
  • ⅓ cup Green Olives (e.g., Castelvetrano) Briny flavor contrasts nicely with fresh veggies.
  • ¼ cup Fresh Dill Adds herbal brightness; can swap for parsley.
For the Vinaigrette
  • 3 tablespoons Dijon Mustard Elevates the vinaigrette with sharpness.
  • 3 tablespoons White Wine Vinegar Provides necessary acidity.
  • 1 tablespoon Honey Adds a hint of sweetness.
  • ½ teaspoon Kosher Salt
  • ¼ cup Extra-Virgin Olive Oil Choose high-quality oil for optimal taste.

Equipment

  • Medium pot
  • Bowl
  • Whisk
  • Large mixing bowl

Method
 

Instructions
  1. Boil the eggs in a medium pot filled with water for 7 minutes, then cool in ice water and peel.
  2. Whisk the garlic, Dijon mustard, white wine vinegar, honey, and salt. Gradually whisk in olive oil until emulsified.
  3. Combine thinly sliced radishes, olives, dill, and reserved jammy eggs in a bowl.
  4. Drizzle the vinaigrette over the salad, toss gently and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 8gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 186mgSodium: 300mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 45mgIron: 1.5mg

Notes

For the best taste, enjoy your Easter salad immediately after preparation, letting the seasonal ingredients shine in each bite.

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