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Complete Passover Seder Plate Guide: Traditional Setup and Meanings
Learn how to properly arrange and prepare all six traditional items for your Passover Seder plate, including their symbolic meanings and practical preparation tips.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 1 Seder plate
Course: Ceremonial
Cuisine: Jewish
Calories: 150
Ingredients Method Notes

Ingredients
  

Maror (Bitter Herbs)
  • 2 tablespoons freshly grated horseradish root or 2 tablespoons prepared horseradish
  • 2 leaves romaine lettuce clean and crisp
Charoset (Sweet Mixture)
  • 1 medium apple peeled and diced small
  • 1/4 cup chopped walnuts finely chopped
  • 2 tablespoons sweet red wine or grape juice kosher for Passover
  • 1/2 teaspoon cinnamon ground
  • 1 teaspoon honey optional
Karpas (Green Vegetable)
  • 1 bunch fresh parsley or celery stalks
Z'roa (Roasted Shank Bone)
  • 1 piece lamb or beef shank bone with some meat attached
Beitzah (Roasted Egg)
  • 1 large egg hard-boiled
Chazeret (Additional Bitter Herbs)
  • 2 tablespoons grated horseradish or endive leaves
For Serving
  • 1 bowl salt water for dipping karpas

Method
 

Prepare the Roasted Elements
  1. Preheat your oven to 400°F (200°C).
  2. Place the shank bone on a baking sheet and roast for 10-15 minutes until browned. Let cool completely.
  3. Hard-boil the egg by placing it in boiling water for 10 minutes, then transfer to ice water. Once cool, carefully remove shell.
  4. Place the peeled egg on the same baking sheet and roast for 5 minutes until lightly browned. Set aside to cool.
Make the Charoset
  1. Dice the apple into small pieces, about 1/4-inch cubes.
  2. Mix the diced apple with chopped walnuts in a small bowl.
  3. Add wine or grape juice, cinnamon, and honey if using. Stir until mixture holds together but isn't too wet.
  4. Taste and adjust sweetness or wine as needed. The texture should resemble mortar.
Prepare Fresh Elements
  1. Wash and dry the parsley thoroughly. Select the nicest sprigs for the plate.
  2. If using fresh horseradish, grate it carefully (it's very strong). If using prepared, measure out portions.
  3. Wash and dry the romaine lettuce leaves. Choose unblemished leaves.
  4. Mix 1/4 cup salt with 1 cup water to create salt water for dipping.
Arrange the Seder Plate
  1. Place the roasted shank bone at the upper right position on your Seder plate.
  2. Put the roasted egg at the upper left position.
  3. Place the charoset at the middle right position.
  4. Put the maror (horseradish) at the middle left position.
  5. Place the karpas (parsley) at the bottom center position.
  6. If using chazeret as a sixth element, place it at the bottom left or right, depending on your family tradition.
  7. Set the bowl of salt water nearby for dipping the karpas during the Seder.

Notes

The Seder plate arrangement can vary slightly between different Jewish communities, but the elements remain the same. You can prepare the roasted items up to 2 days ahead and store them covered in the refrigerator. Make the charoset on the day of your Seder for best flavor and texture. Some families use a chicken neck instead of a shank bone, which is perfectly acceptable. The plate serves as a centerpiece and teaching tool during the Seder, so don't worry about people eating directly from it. Provide separate portions of maror and charoset for the actual meal.
Nutrition Facts
1 servings per recipe
Serving size 1 serving
Calories 150
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 185mg 62%
Sodium 800mg 35%
Dietary Fiber 3g 11%
Total Sugars 15g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.