Easter Salad in the shape of an Egg!

If you're looking for something a little extra special to serve your family this year, why not try this Easter Salad that's formed in the shape of an egg!

Serve this Easter Salad for brunch by simply layering your favorite salad ingredients on a platter to make it look like a beautifully decorated Easter egg.

Check out all the other Easter Brunch Ideas to help make your holiday celebration special!

Easter is a great excuse to get creative with your cooking! If you're looking for something a bit more special this year, why not try making an Easter-themed salad?

Instead of an regular salad in a bowl, lay out your salad ingredients to make it look like a pretty decorated egg. This salad is made with lettuce, tomatoes, corn, cabbage, olives...really whatever you like!

Looking for more Brunch and Breakfast Ideas? Try my Breakfast Casserole with Hashbrowns, Crescent Roll Breakfast Recipes or my delicious Breakfast Parfaits that would be great for a holiday brunch celebration.

Salad Recipe for Easter

Check out the recipe notes and variations following the step-by-step photos for any possible substitutions and tips. Just think of using "bright" and colorful ingredients to keep the egg pretty.

This recipe would go perfect with ham, a breakfast casserole or any of the Easter Casserole Recipes featured last week. A salad is always a nice way to round out any meal.

Can I prep the salad the night before?

It's easy to prep this salad ahead of time so you're not rushed at the last minute putting it together.

Wash and dry the vegetables thoroughly. Chop lettuce, carrots, cabbage, and other veggies. When storing, wrap them in paper towel before placing them in airtight containers or plastic bags to absorb moisture.

Boil the eggs but refrain from peeling and chopping until assembling the salad. Store ingredients separately to prevent flavor mixing.

Prepare the homemade ranch salad dressing and store it in a mason jar so you can easily shake it up right before adding it to the top of the salad.

All of these ingredients can then be kept separately overnight ready for assembling the next day just prior to serving.

🛒Helpful Kitchen Tools

PICKLED GARLIC – Famous Award Winning Heirloom Garlic (8 Oz (Pack of 2))14" White Serving Platters for Entertaining, Oval Serving PlatesCertified International Joy of Easter Salad Plates2-Piece Melamine Salad Server, Turquoise)OXO Good Grips Twist & Pour Salad Dressing Mixer

📋Ingredients

🥣Step-by-Step Instructions

Step 1: Start arranging the vegetables on the platter. Working from both the top and bottom, in the desired order.

Step 2: Place the chopped ham first. Then layer with cheese and chopped hard-boiled eggs.

Step 3: Next, proceed to fill in the gaps with slices of tomatoes, green olives. Then add the finely diced red onions.

Step 4: Consider placing pickled garlic cloves and hot jalapenos on top of the egg to make it convenient for your guests. Then, arrange chopped lettuce around the platter edges. Just before serving, drizzle with homemade ranch dressing.

🍽 Favorite Salad Dressing Recipes

I used my Homemade Ranch Salad Dressing for this recipe, however, you can use your family's favorite. Homemade Italian Salad Dressing would go great as well.

Since we're only drizzling the dressing on top, have a bowl of extra salad dressing on the side for your guests to add a little more to their serving.

Storage Tips

When storing leftover salad, it is important to make sure that everything will stay fresh and remain safe to eat. The best way to store salad is in a very tightly closed container in the refrigerator.

Make sure you squeeze as much air out of the container as possible before closing it up.

Salad can last up to five days if stored correctly, however check for any spoilage before consuming it within this time period.

Top Tip

Keep the pickled garlic cloves and hot jalapeno peppers near the top of the salad layers.

That way your guests can be sure not to take any if they don't want anything hot and spicy.

📖 Recipe Card

Lois

Easter Salad

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Serve this Easter Salad for brunch by simply layering your favorite salad ingredients on a platter to make it look like a beautifully decorated Easter egg.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Spring

Cuisine: American

Calories: 179

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cup cheddar cheese; shredded
• 2 hard-boiled eggs; chopped
• ½ cup cherry tomatoes; sliced
• ½ cup canned corn; drained
• ½ cup carrots; shredded
• ½ cup red cabbage; shredded
• ½ cup chopped ham
• ¼ cup red onions; chopped
• ½ cup green olives; chopped
• 6 cloves pickled garlic; optional
• ¼ cup chopped hot jalapenoes; optional
• 1 cup curly green leaf lettuce; washed dried and chopped.
• ½ cup homemade ranch salad dressing

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Method

 

1. On an oval platter, arrange the red cabbage, corn, carrots as shown in the photo. Work from the top and bottom of the platter, in the order you'd like them to be. You want to layer them in rows to get the effect of a decorated Easter egg.
2. Arrange the cheese and ham in rows as well as the chopped hard-boiled eggs.
3. Then add the choppoed green olives in their own row.
4. Sprinkle the red onions arond the green olives.
5. Add the sliced tomatoes in their own row towards the top or bottom of the "egg" design.
6. If you are using the pickled garlic and hot jalepenoes, add them also towards the top or bottom of the "egg" design.
7. Arrange the chopped lettuce around the edges of the vegetables, cheese,
8. Drizzle with the homemade ranch dressing right before serving.

Nutrition

Serving: 1ServingCalories: 179kcalCarbohydrates: 8gProtein: 10gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 6gCholesterol: 87mgSodium: 614mgFiber: 3gSugar: 3g

Notes

• You can prep this salad ahead of time by chopping, shredding everything the day before and storing in separate air-tight containers.
• Arrange the salad earlier in the day and cover with plastic wrap. Store the platter in the refrigerator until it is time to serve.
• Drizzle the ranch salad dressing on top right before serving.
• Have extra salad dressing in a bowl for your guests to add more to their plates.

Tried this recipe?

Let us know how it was!