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Every year, I spin into a tizzy of nerves before we sit down to our seder: Did I remember everything for the seder plate?!
For anyone else who has similar nerves, I prepared a quick checklist for your seder plate. It’s in printable format, so feel free to click the “Print This Recipe” button (I know, it’s not a recipe!) to print off your checklist!
Passover Seder Plate Checklist
Karpas – Celery, parsley or potato
Marror – Horseradish, grated or prepared; or Romain lettuce
Charoset – Here is my round-up of Charoset Recipes, if you’re looking to try something new
Chazeret – A second type of marror (we use Romaine lettuce for chazeret)
Zero’ah – Roasted bone (we usually use a chicken neck)
Beitzah – Hard boiled egg
Matzo – 3 whole matzot + matzo and afikomen cover (next to the seder plate)
Don’t forget the salt water and the hard boiled egg (they are the things I tend to forget)
I’d add that Karpas can be anything that’s ha’adama (including banana, which is popular in both the South African community and in any circles that like to make a point of remembering that bananas are ha’adama). And many hold that other things can substitute for romaine or horseradish, such as escarole/chicory.
This is so helpful! I printed it and put it in my pesach binder.