The last couple of years I’ve started to dye an extra dozen or two of Easter eggs simply due to the fact that we love Deviled Eggs and of course, one of my family’s favorites….. Egg Salad or Salata sa Jajima. This recipe isn’t very traditional for us, in fact, I’m the one that introduced it to my family who ended up falling in love with it. So every now and then I get a request to add it to an upcoming family dinner menu. It’s the perfect way to use up any leftover Easter eggs you may have or even as a terrific side for a special occasion meal.

I’ve mentioned this before, but I’m not a fan of mayonnaise-based salads. It’s always way too much mayonnaise so the rest of the ingredients end up swimming in it. Over the last few years, I slowly started making these salads at home and it’s a game-changer when you dial back the mayonnaise! So you’ll notice I use very little of it here and in most of my other salads like the Tuna Salad and Ruska Salata.

What we especially like about this egg salad is the subtle onion flavor from the shallots and the crunch provided by the apple. Yes, you read that right, an apple! If you’re frowning trust me, I know what you’re thinking. But if you’re also not a fan of celery (like me) you need that crunch factor somehow. And you can’t tell it’s apple while eating it! I came across this trick a few years ago. If apple is just a little too adventurous for you no worries, you can leave it out.

One of my favorite ways to serve this is alongside mezze or predjelo platter. My husband loves to eat this salad with just crackers but when serving alongside predjelo during a special occassion meal like a Slava I serve right alongside the Ruska Salata. 🙂

I hope you give this recipe a try soon, especially if you have some extra Easter eggs hanging out that need to be used up.

Salata sa Jajima/Egg Salad

Recipe by The Balkan HostessCourse: AppetizersCuisine: American, Balkan

Servings

servings

Prep time

minutes

Chill time

hour

A twist on a traditional favorite

Ingredients

8 hardboiled eggs, peeled
1 medium shallot, diced
1 small apple, peeled and diced (or 1 stalk celery)
1 tablespoon (3 g) fresh dill, chopped
1 tablespoon (3.5 g) fresh chive, chopped
1/4 cup (58 g) mayonnaise
1 tablespoon (16 g) Dijon mustard
1/4 cup (61 g) sour cream
Black pepper (biber), to taste
Salt, to taste

Directions

Chop your eggs into the size of your choice. I use an egg slicer and cut mine into thin, slightly long pieces. The size is up to you. Place the eggs into a medium sized mixing bowl.
To the eggs add in the rest of the ingredients. Stir gently to combine, then taste and adjust for seasoning. I generously salt my egg salad but adjust to your taste.
Cover the bowl and refrigerate for at least 1 hour.
After chilling, remove from the refrigerator and stir the salad before serving. Taste one more time before serving, you may need to adjust for seasoning again.

Notes

This salad can be made the night before if needed but I prefer to make it fresh the day I will be serving it. Always store it covered in the refrigerator. It will stay fresh for up to 2 days.
For a quick snack, serve a small bowl with your favorite crackers. This is our favorite way to eat this dish!

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