The "Post-Easter" Loaded Egg Salad

Name: The "Post-Easter" Loaded Egg Salad
Prep time: 20 min
Total time: 20 min
Cuisine: Macedonian
Ingredients: 250 Gram Egg; 60 Gram Carrots; 60 Gram Cucumber; 35 Gram Kulen; 50 Gram Smoked cured pork loin; 150 Gram White Sheep cheese

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Total: 1 h 20 min
Prep / cook: 20 / 0 min
Servings: 6
Ingredients: 6
Per serving: 123 kcal

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Ingredients 6

Servings:

Fractions

Egg

250 Gram

162.5 13.9g 0.9g 10.9g

Carrots

60 Gram

24.6 0.6g 5.7g 0.1g

Cucumber

60 Gram

7.2 0.4g 1.3g 0.1g

Kulen

35 Gram

Gurmes

113.8 9.4g 0.4g 11.4g

Smoked cured pork loin

50 Gram

43.0 8.5g 0.6g 0.9g

White Sheep cheese

150 Gram

385.5 22.5g 0.2g 27.0g

Steps 5

Introduction

Prep the Base Peel the hard-boiled eggs and chop them into bite-sized pieces. Place them in a medium mixing bowl.

250 Gram Egg
Add the Texture Finely chop the pickled carrots and cucumbers. Their acidity is key to balancing the richness of the eggs and cheese. Add them to the bowl.

250 Gram Egg 60 Gram Carrots 60 Gram Cucumber
The Savory Mix Chop the sheep cheese, kulen, and cured ham into small cubes. Incorporate them into the mix.

35 Gram Kulen
Combine & Rest Gently mix all the ingredients together. The Secret Step: If you can resist, let the salad rest in the fridge for at least 1 hour. This allows the smoky flavors of the meat and the tang of the pickles to infuse into the eggs.

250 Gram Egg
Optional Creamy Finish Just before serving, you can whisk in 3 tablespoons of sour cream for a smoother, richer texture.

Igor Gjozinski Updated on 5/12/2026 Public

Classification

Category: Salad

Cuisine: Macedonian

Difficulty: Easy

Servings: 6

Total Weight: 605g

Time Breakdown

20 min

60 min

Preparation

20m

Resting

60m

Total Time

1h 20m

Meal Prep Info

Portable Batch-Friendly

Keeps 3 days in fridge

Best within 72 hours

20 min hands-on time

Nutrition

Per Serving Per 100g Total

123

Calories

9.2 g

Protein

1.5 g

Carbs

8.4 g

Fat

Sugar: 0.8 g

Fiber: 0.4 g

Saturated Fat: 5.4 g

Unsaturated Fat: 0.7 g

Trans Fat: 0 g

Cholesterol: 77.5 mg

Sodium: 41.3 mg

Calcium: 0 mg

Iron: 0mg

Potassium: 70.2mg

Salt: 1g

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The "Post-Easter" Loaded Egg Salad

Created on 4/21/2026

Total Time: 1h 20m

Servings: 6

Difficulty: Easy

Category: Salad

Cuisine: Macedonian

Nutrition Facts (per serving)

Calories: 123

Protein: 9.2g

Carbs: 1.5g

Fat: 8.4g

Ingredients

250 Gram Egg
60 Gram Carrots
60 Gram Cucumber
35 Gram Kulen
50 Gram Smoked cured pork loin
150 Gram White Sheep cheese

Instructions

A clever and delicious way to use up those extra hard-boiled eggs and leftover deli platters. Prep time: 15 minutes Resting time: 1 hour (recommended) Servings: 2–3 people Ingredients 4 Hard-boiled eggs (Easter eggs work perfectly!) 3 Small pickled carrots, finely chopped 2 Pickled cucumbers (gherkins), finely chopped White sheep cheese, cubed or crumbled Kulen (spicy salami), diced Cured ham, diced 3 tbsp Sour cream (optional, for a creamy finish) Instructions 1. Prep the Base Peel the hard-boiled eggs and chop them into bite-sized pieces. Place them in a medium mixing bowl. 2. Add the Texture Finely chop the pickled carrots and cucumbers. Their acidity is key to balancing the richness of the eggs and cheese. Add them to the bowl. 3. The Savory Mix Chop the sheep cheese, kulen, and cured ham into small cubes. Incorporate them into the mix. 4. Combine & Rest Gently mix all the ingredients together. The Secret Step: If you can resist, let the salad rest in the fridge for at least 1 hour. This allows the smoky flavors of the meat and the tang of the pickles to infuse into the eggs. 5. Optional Creamy Finish Just before serving, you can whisk in 3 tablespoons of sour cream for a smoother, richer texture.