Are you hosting a soiree at your casa for Easter? I know, the ham’s non-negotiable and auntie’s hot cross buns will make an appearance, but I wanted to throw a colorful curveball on the table this year. Hello beets, take us to magenta colored Funky Town! Perhaps tea sandwiches are passe and egg salad, pedestrian. But, THIS egg salad adds a festive ‘pop’, celebrating my favorite hue.
Egg Salad Turns Up The Beets
If you want to add this egg salad recipe to your Easter menu, I’ve got it all ready to print and pin at the bottom of this post. But, just to make sure you don’t miss any of the nuance or opportunity for silliness available to you in this recipe, I made you a video.
You can find a helpful how-to for perfect hard-boiled eggs at Simply Recipes.
What will Aunt Mildred say when she catches a glimpse of that ghastly color?! Okay, you’re right, I don’t have an Aunt Mildred and truthfully, my family is as colorful as they come. So, bring on the pink.
One note about the color…the longer it sits after being mixed, the brighter pink it gets. If you whip it up fresh, it will be a softer pink. Come back to it overnight, you’ve got magenta. The flavor won’t change, only the color will.
I can also officially confirm that this recipe was heartily endorsed by our resident egg salad expert, Mr. Simon. He said that it was the slightly sweet and mild bite from the pickling process that made this uniquely enjoyable. Let me know if you add some color to your celebrator spread. And, as always, let me know if you have any questions. The comments are your area to share whatever’s on your mind.
[tasty-recipe id=”6821″]
*Original recipe by Joanie Simon (JoanieSimon.com)
