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Beet Egg Salad

Egg Salad with Beets


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5 from 1 review

  • Author: Joanie Simon
  • Total Time: 20 mins
  • Yield: 16 small sandwiches 1x

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

  1. 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.
  2. 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.
  3. Spread salad onto white bread and cut off the crusts and cut into smaller triangles or squares.
  4. Serve cold.
  • Prep Time: 20 mins
  • Category: Sandwich
  • Cuisine: American