Picture this: Easter has just passed and you’re left with a basket full of beautifully dyed red eggs. As much as we love seeing them on the festive table, eating them all before they go bad can be a challenge. That’s where this classic Romanian Egg Salad recipe, or Salata de Oua, comes in. It’s the perfect way to repurpose those leftover Easter eggs into something fresh, flavourful, and satisfying. Quick to make, loaded with herbs, and creamy without being heavy, this salad is simply delicious – and might even look blue, like mine, because of the Easter eggs.
Ingredients for the Romanian Egg Salad Recipe
For this recipe, you’ll need seven boiled eggs, three teaspoons of mayonnaise, and one teaspoon of mustard to create that classic creamy base. To give it a fresh, spring-like flavour, you’ll mix in two finely chopped spring onions, a small bunch of fresh dill, and a bunch of chives. Finish it all off with salt and pepper to taste, and you have a simple yet vibrant dish that’s perfect served with fresh bread and sliced radishes.
How to Make the Romanian Egg Salad
Start by peeling the boiled eggs and chopping them into small pieces—bite-sized but not mashed. Transfer them to a large bowl. Next, finely chop the spring onions, dill, and chives, and add them to the eggs. Spoon in the mayonnaise and mustard, then mix everything together until evenly coated. Taste and season with salt and freshly ground pepper as needed. For a beautiful and tasty finishing touch, serve the salad topped with extra chives and a few sliced radishes, alongside crusty bread.
Notes and Tips:
- This salad is a fantastic way to use leftover Easter eggs, but you can also make it any time of year—it’s great as a sandwich filling or a simple spread.
- Feel free to adjust the mayo and mustard quantities to your liking. Some prefer a more tangy mustard kick, others go for extra creaminess.
- Fresh herbs are key in this recipe. If you don’t have chives, extra green onions will work just fine.
- Serve it immediately, or let it sit in the fridge for 30 minutes to let the flavors blend—it only gets better.
Romanian Egg Salad Recipe
Ingredients
- 7 boiled eggs
- 3-4 tsp mayo
- 1 tsp mustard
- 2 spring onions
- bunch of dill
- bunch of chives
- salt and pepper to taste
- radishes for decoration
Instructions
- Peel the eggs and chop them into small pieces. Put them in a bowl.
- Chop the spring onions, dill and chives and mix with the eggs.
- Add to the eggs the mayo and the mustard, and mix well.
- Season with salt and pepper to taste.
- Serve with sliced radishes, more chives sprinkled on top and bread.
FAQ:
Can I make this salad ahead of time?
Yes, it keeps well in the fridge for up to 2 days. Just store it in an airtight container.
Can I add other ingredients to the salad?
Absolutely. Finely chopped pickles, celery, or even a touch of horseradish can add a nice twist.
Is this salad kid-friendly?
Definitely! It’s creamy, mild, and protein-rich—just adjust the mustard level if your kids prefer a gentler flavour.
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