Print

Spring Salad Spread with Jammy Mignonette Marinated Eggs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Eggs & Marinade:

  • 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 tbsp honey

  • 1 tbsp whole grain mustard

  • Salt and cracked black pepper to taste

Garnishes & Extras:

  • Microgreens or watercress, for garnish

  • Optional: edible flowers, crushed walnuts, fresh herbs (parsley, dill, chives)

Instructions

  1. 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.

  2. Prepare the Marinade:
    In a bowl or jar, whisk together the vinegar, water, beet slices, shallot, garlic, honey, mustard, salt, and pepper.

  3. Marinate the Eggs:
    Place peeled eggs into the brine. Cover and refrigerate for at least 2 hours, preferably overnight for deep color.

  4. Style and Serve (Choose Your Variation):

Spring Salad Spread Variations:

1. Whole Herbed Mignonette Eggs with Pickled Shallots

  • Style: Whole eggs served on chopped fresh herbs, topped with pickled shallots.

  • Flavor: Fresh, tangy, aromatic

  • Best For: Buffet spreads, salad bars

2. Halved Jammy Eggs with Beet-Stained Edges

  • Style: Halved eggs with pink rims on greens, drizzled with brine

  • Flavor: Tangy, slightly sweet, savory

  • Best For: Brunch plates, cold side salads

3. Garden-Style Jammy Eggs with Edible Flowers

  • Style: Nestled among arugula, cucumbers, and spring flowers

  • Flavor: Light, fresh, peppery

  • Best For: Bridal showers, Easter, garden parties

4. Deviled Beet Mignonette Eggs with Microgreens

  • Style: Yolks mashed and piped into pink brined whites, topped with microgreens or walnuts

  • Flavor: Creamy, zesty, umami

  • Best For: Hors d’oeuvres, cocktail parties

Notes

  • Spicy Kick: Add chili flakes or sliced chili to brine

  • Herb Boost: Mix in tarragon, basil, or chervil

  • Texture Play: Top with crushed pistachios or fried shallots

  • Pickle Punch: Add radish or cucumber slices to the marinade

Storage & Serving Tips:

  • Storage: Refrigerate marinated eggs up to 3 days in airtight container

  • Serving: Best served chilled or at room temp; garnish just before serving for freshness

  • No Freezing

Find it online: https://yumfoodusa.com/spring-salad-spread-with-jammy-mignonette-marinated-eggs/