Spring is here, and with it comes one of my favorite holidays Easter! This Easter Salad Recipe is a stunning, flavorful addition to your holiday table. It’s packed with seasonal veggies, a deviled egg-inspired dressing, and a touch of prosciutto for that extra-special flair.
This Easter Salad Recipe isn’t your typical leafy green mix. Instead, it features crisp snap peas, blanched asparagus, fresh parsley, and creamy Pecorino Romano cheese all drizzled with a creamy, tangy dressing made from hard-boiled egg yolks, Dijon mustard, horseradish, and paprika. Trust me, once you try this dressing, you’ll be looking for excuses to use it on everything!
If you’re searching for March salad ideas or a creative way to use up all those Easter eggs, this dish is for you.
Why You’ll Love This Easter Salad
- The Deviled Egg Dressing: A fun, unexpected twist on classic deviled eggs.
- Crunchy, Refreshing Texture: No soggy lettuce here! Just crisp, seasonal veggies.
- Visually Stunning: It’s almost too pretty to eat… almost.
- Pairs Perfectly with Easter Classics: The fresh flavors balance out rich dishes like
- ham, lamb, or cheesy potatoes. Easily Customizable: Make it vegetarian, add extra herbs, or swap in your favorite cheese!
Ingredients You’ll Need
For the Deviled Egg Dressing:
- 4 hard-boiled egg yolks (save the whites for the salad)
- 3 tbsp water
- 2 tbsp honey
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp prepared horseradish
- 1 tsp granulated sugar
- 1/4 tsp paprika Pinch of kosher salt and black pepper
- 1/3 cup olive oil
For the Salad:
- 1 bunch asparagus, trimmed
- 8 oz snap peas
- 1 small shallot, thinly sliced Zest of
- 1 lemon
- 1 cup fresh parsley leaves
- 2 oz Pecorino Romano cheese, shaved
- 2 oz prosciutto, torn into pieces
- 4 hard-boiled egg whites, sliced
How to Make This Easter Salad
1. Prepare the Deviled Egg Dressing
In a food processor, combine egg yolks, water, honey, vinegar, mustard, horseradish, sugar, paprika, salt, and pepper. Blend until smooth, then slowly drizzle in olive oil while blending. Once creamy, set aside in the fridge while you prepare the salad.
2. Blanch the Vegetables
Bring a large pot of salted water to a boil. Drop in the asparagus and cook for 1-3 minutes, just until tender. Quickly transfer to a bowl of ice water to stop cooking. Repeat with snap peas (boil 1-2 minutes, then ice bath).
3. Assemble the Salad
Pat asparagus and snap peas dry. Cut asparagus into thirds. Arrange shallot slices, lemon zest, parsley, asparagus, and snap peas on a platter. Top with shaved cheese, prosciutto, and sliced egg whites. Drizzle with Deviled Egg Dressing just before serving, or serve it on the side.
FAQs
Yes! You can prep most of the ingredients ahead of time:
Dressing: Make 1-2 days in advance; store in the fridge. Blanched veggies: Keep chilled in a sealed bag for up to 1 day. Eggs, shallots, cheese: Prep and store separately the day before.
Assemble the salad just before serving for the best freshness.
If you don’t have Pecorino Romano, try:
Parmesan: Milder but still delicious.
Grana Padano:A slightly nutty alternative.
Crumbled feta: Adds a tangy twist!
Absolutely! Simply omit the prosciutto and consider adding:
Toasted almonds or walnuts for crunch Chickpeas or white beans for protein Extra cheese or avocado for richness
Want to turn this into a main course? Try adding:
Grilled chicken or shrimp Seared salmon Hard-boiled eggs or chickpeas for a vegetarian option
Without dressing: Store in an airtight container for up to 2 days. With dressing: Best eaten the same day to avoid sogginess. Dressing: Store separately in the fridge for up to 3 days.
This salad is the perfect side dish for Easter dinner. Pair it with:
Baked ham or roast lamb Quiche or vegetable lasagna Fresh crusty bread and white wine
related recipes:
This Easter Salad Recipe is everything you want in a spring dish light, vibrant, and packed with fresh flavors. Whether you make it as a side for Easter dinner or enjoy it as a light lunch, it’s guaranteed to impress!
Love this recipe? Pin it on Pinterest so you can find it easily next time
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Easter Salad Recipe: A Fresh & Festive Spring Dish
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A vibrant Easter salad packed with seasonal veggies, a deviled egg-inspired dressing, and a touch of prosciutto for extra flavor.
Ingredients
- 4 hard-boiled egg yolks
- 3 tbsp water
- 2 tbsp honey
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp prepared horseradish
- 1 tsp granulated sugar
- 1/4 tsp paprika
- Pinch of kosher salt and black pepper
- 1/3 cup olive oil
- 1 bunch asparagus, trimmed
- 8 oz snap peas
- 1 small shallot, thinly sliced
- Zest of 1 lemon
- 1 cup fresh parsley leaves
- 2 oz Pecorino Romano cheese, shaved
- 2 oz prosciutto, torn into pieces
- 4 hard-boiled egg whites, sliced
Instructions
- In a food processor, blend egg yolks, water, honey, vinegar, mustard, horseradish, sugar, paprika, salt, and pepper.
- Slowly drizzle in olive oil while blending until creamy. Refrigerate.
- Bring a large pot of salted water to a boil. Blanch asparagus for 1-3 minutes, then transfer to an ice bath.
- Repeat blanching with snap peas for 1-2 minutes, then ice bath.
- Pat asparagus and snap peas dry, then cut asparagus into thirds.
- Arrange shallots, lemon zest, parsley, asparagus, and snap peas on a platter.
- Top with shaved cheese, prosciutto, and sliced egg whites.
- Drizzle with Deviled Egg Dressing before serving or serve it on the side.
Notes
Dressing can be made 1-2 days ahead. Blanched veggies, eggs, and cheese can be prepped a day in advance. Assemble salad just before serving for best freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching
- Cuisine: Spring Seasonal
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 120mg
Keywords: Easter salad, deviled egg dressing, spring salad, fresh vegetables