Elevate your seasonal entertaining with this Spring Salad Spread, a visually stunning and flavor-packed collection of jammy marinated egg recipes. Featuring a variety of presentations—from beet-stained deviled eggs to herb-crusted whole eggs with pickled shallots—this spread brings gourmet charm to your brunch, salad bar, or spring celebration.
Whether you’re hosting Easter, a bridal shower, or a spring garden party, these mignonette-marinated eggs offer elegance, nutrition, and versatility in every bite.
Why You’ll Love This Recipe
- Perfect for spring entertaining: A colorful, customizable platter that impresses at any table.
- Nutrient-rich and protein-packed: Great as a vegetarian option or side dish.
- Make-ahead friendly: Eggs can be marinated in advance and assembled before serving.
- Versatile serving ideas: Use in salads, appetizer platters, or as part of a brunch buffet.
- Visually stunning: The pink beet-stained edges and garden garnishes make for showstopping presentation.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 6 large eggs
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1 small cooked beet, sliced
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 1 tablespoon honey
- 1 tablespoon whole grain mustard
- Salt and cracked black pepper to taste
- Microgreens or watercress, for garnish
- Optional: edible flowers, crushed walnuts, fresh herbs (parsley, dill, or chives)
Directions
- Cook the eggs: Bring water to a gentle boil. Lower eggs in and cook for exactly 7 minutes for jammy centers. Transfer to an ice bath and cool completely. Peel carefully.
- Prepare the marinade: In a jar or small bowl, mix the vinegar, water, beet slices, shallot, garlic, honey, mustard, salt, and pepper.
- Marinate the eggs: Add the peeled eggs to the mixture. Cover and refrigerate for at least 2 hours or overnight for a deeper pink edge.
- Style and plate your spread with any of the following options:
Spring Salad Spread Variations
1. Whole Herbed Mignonette Eggs with Pickled Shallots
Serving Style: Whole eggs placed on a bed of finely chopped herbs (parsley, dill, chives) and topped with pickled shallots from the mignonette.
Flavor Profile: Fresh, tangy, aromatic
Great For: Salad bars, buffet-style brunches
2. Halved Jammy Eggs with Beet-Stained Edges
Serving Style: Sliced in half, arranged over spring greens or butter lettuce, and drizzled with some of the mignonette brine.
Flavor Profile: Tangy, mildly sweet, and savory
Great For: Side salads, brunch plates, lunch platters
3. Garden-Style Jammy Eggs with Edible Flowers
Serving Style: Jammy eggs nestled in arugula or baby greens with edible flowers (borage, violets, calendula) for a vibrant floral finish.
Flavor Profile: Light, peppery, and fresh
Great For: Bridal showers, tea parties, Easter brunch
4. Deviled Beet Mignonette Eggs with Microgreens
Serving Style: Egg halves filled deviled-style with mashed yolks and a spoonful of pickled shallot, topped with microgreens and cracked pepper.
Flavor Profile: Creamy, tangy, and umami-rich
Great For: Appetizers, canapés, cocktail parties
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 7 minutes
- Marinate Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 3 servings (as main egg dish; can serve more as part of a spread)
- Calories per Serving: 130 kcal
Variations
- Spicy Option: Add a dash of chili flakes or a sliced chili pepper to the marinade.
- Herb Lovers: Add tarragon or basil to the mignonette for a more aromatic twist.
- Crunch Element: Top eggs with toasted sesame seeds, crushed pistachios, or fried shallots.
- Pickle Power: Add thinly sliced cucumbers or radishes to the marinade for extra tang.
Storage/Reheating
Store marinated eggs in an airtight container in the refrigerator for up to 3 days.
Do not freeze. These are best served chilled or at room temperature.
Add microgreens and fresh herbs just before serving to maintain their texture and color.
FAQs
What makes mignonette eggs different from pickled eggs?
Mignonette eggs are marinated briefly in a tangy vinegar-based mixture, typically with shallots and flavor infusions, offering a refined taste compared to the longer, stronger brine of traditional pickled eggs.
Can I use other types of vinegar?
Yes, red wine vinegar or apple cider vinegar will work well and add different depth to the brine.
How long should I marinate the eggs?
At least 2 hours for color and flavor, but overnight results in more vivid pink edges and deeper taste.
Are these eggs served hot or cold?
They are served chilled or at room temperature, making them ideal for parties or make-ahead meals.
Can I use quail eggs for mini versions?
Absolutely — they’re great for bite-sized appetizers. Just reduce boiling time to 3–4 minutes for jammy yolks.
How do I prevent the yolks from overcooking?
Time the eggs precisely and cool them quickly in an ice bath after cooking.
What kind of beet should I use?
Use cooked red beet for the strongest color infusion. Golden or striped beets can be used for milder staining.
What greens go best with this spread?
Arugula, watercress, butter lettuce, or baby spinach all pair beautifully with the eggs and vinaigrette.
Can I make the vinaigrette without honey?
Yes, you can omit it or substitute with maple syrup or agave for a plant-based option.
Are these eggs suitable for keto or low-carb diets?
Yes, they are high in protein and low in carbs, especially when served without bread or starchy sides.
Conclusion
The Spring Salad Spread with Jammy Mignonette Marinated Eggs is a beautiful, versatile, and flavor-forward way to showcase the season’s best. Whether you’re serving them whole, halved, or deviled, these gourmet-style eggs are sure to impress your guests with their elegance, vibrant presentation, and refined flavor. Add them to your next spring table and enjoy a taste of elevated simplicity.
Spring Salad Spread with Jammy Mignonette Marinated Eggs
This Spring Salad Spread with Jammy Mignonette Marinated Eggs is a stunning, seasonal dish perfect for entertaining. With jammy-centered eggs marinated in tangy beet-infused mignonette, this gourmet salad platter offers elegance, nutrition, and bold flavor in every bite. Served halved, deviled, or whole with microgreens and edible flowers, it’s ideal for Easter brunch, bridal showers, and spring parties.
- Prep Time: 10 minutes
- Marinating Time: 2 hours
- Cook Time: 7 minutes
- Total Time: 2 hours 20 minutes
- Yield: 3 servings as a main egg dish (or more on a spread)
- Category: Appetizers / Salads / Entertaining / Spring Brunch
- Method: Boiling + Marinating
- Cuisine: Modern European / Seasonal
- Diet: Gluten Free
Ingredients
Eggs & Marinade:
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6 large eggs
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1/2 cup white wine vinegar
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1/2 cup water
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1 small cooked beet, sliced
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1 small shallot, finely chopped
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1 garlic clove, minced
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1 tbsp honey
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1 tbsp whole grain mustard
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Salt and cracked black pepper to taste
Garnishes & Extras:
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Microgreens or watercress, for garnish
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Optional: edible flowers, crushed walnuts, fresh herbs (parsley, dill, chives)
Instructions
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Cook the Eggs:
Bring water to a gentle boil. Carefully lower in the eggs and cook for 7 minutes for jammy yolks. Immediately transfer to an ice bath and cool completely. Peel gently. -
Prepare the Marinade:
In a bowl or jar, whisk together the vinegar, water, beet slices, shallot, garlic, honey, mustard, salt, and pepper. -
Marinate the Eggs:
Place peeled eggs into the brine. Cover and refrigerate for at least 2 hours, preferably overnight for deep color. -
Style and Serve (Choose Your Variation):
Spring Salad Spread Variations:
1. Whole Herbed Mignonette Eggs with Pickled Shallots
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Style: Whole eggs served on chopped fresh herbs, topped with pickled shallots.
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Flavor: Fresh, tangy, aromatic
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Best For: Buffet spreads, salad bars
2. Halved Jammy Eggs with Beet-Stained Edges
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Style: Halved eggs with pink rims on greens, drizzled with brine
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Flavor: Tangy, slightly sweet, savory
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Best For: Brunch plates, cold side salads
3. Garden-Style Jammy Eggs with Edible Flowers
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Style: Nestled among arugula, cucumbers, and spring flowers
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Flavor: Light, fresh, peppery
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Best For: Bridal showers, Easter, garden parties
4. Deviled Beet Mignonette Eggs with Microgreens
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Style: Yolks mashed and piped into pink brined whites, topped with microgreens or walnuts
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Flavor: Creamy, zesty, umami
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Best For: Hors d’oeuvres, cocktail parties
Notes
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Spicy Kick: Add chili flakes or sliced chili to brine
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Herb Boost: Mix in tarragon, basil, or chervil
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Texture Play: Top with crushed pistachios or fried shallots
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Pickle Punch: Add radish or cucumber slices to the marinade
Storage & Serving Tips:
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Storage: Refrigerate marinated eggs up to 3 days in airtight container
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Serving: Best served chilled or at room temp; garnish just before serving for freshness
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No Freezing