Description
Turning up the color on Egg Salad with bright pink beets.
Ingredients
Scale
- 8 hard-boiled eggs, peeled
- 4 small beets, diced
- 1/4 cup red wine vinegar
- 1 tsp salt
- 2 Tbs sugar
- 1 cup water
- 1 Tbs fresh tarragon, chiffonade
- 1/4 cup mayo
- 1 Tbs dijon mustard
- 1 Tbs sweet pickle relish
- salt and pepper to taste
- 8 slices white bread
Instructions
- Combine hard boiled eggs with beets, vinegar, salt, sugar and water into an airtight container and cover, allowing to pickle in the fridge for at least 2 hours up to overnight.
- Once eggs are bright magenta, rough chop them and combine with tarragon, mayo, mustard, pickle relish and salt and pepper in a large bowl and mix to combine. Make sure to smash up the yolks.
- Spread salad onto white bread and cut off the crusts and cut into smaller triangles or squares.
- Serve cold.
- Prep Time: 20 mins
- Category: Sandwich
- Cuisine: American