If you’re looking for a sandwich that’s not only delicious but also visually stunning, you’ve come to the right place! These Egg Salad Sandwiches with Roasted Beet are a delightful twist on a classic favorite. Creamy egg salad meets earthy roasted beets, all nestled between perfectly toasted bread. This recipe is not just about taste; it’s about bringing joy to your lunch table with vibrant colors and fresh flavors. Let’s dive into why this recipe is a must-try!
Why This Recipe Is Reliable
This Egg Salad Sandwiches with Roasted Beet recipe is built on simplicity and flavor. The ingredients are straightforward, and the preparation is quick, making it perfect for busy weekdays or a leisurely weekend brunch. Using white eggs makes peeling a breeze, while the roasted beets add a nutritious punch and an exciting pop of color. The creaminess of the mayo and the tang from the Dijon mustard elevate the traditional egg salad, ensuring that every bite is satisfying. Plus, this recipe can easily be customized to suit your taste preferences!
Shopping List
- 3 large eggs (preferably white)
- 2 tablespoons mayo
- 2 teaspoons Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
- 4-6 slices sandwich bread, lightly toasted
- 1 large beet, roasted and thinly sliced
- Spicy microgreens, baby arugula, or watercress
Kitchen Gear Checklist
- Medium saucepan – for boiling eggs
- Mixing bowl – to combine the egg salad ingredients
- Whisk or fork – to mix the egg salad
- Knife – for slicing the beets and bread
- Cutting board – for safe food prep
- Toaster – for toasting your bread to perfection
Egg Salad Sandwiches with Roasted Beet — Do This Next
Step 1: Boil the Eggs
Start by placing the eggs in a medium saucepan and covering them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12-15 minutes. This will ensure perfectly hard-boiled eggs.
Step 2: Cool and Peel the Eggs
After the eggs have cooked, transfer them to a bowl of ice water to cool for about 5 minutes. This makes peeling much easier! Once cooled, gently tap the eggs on a hard surface and peel the shells under running water for a smoother process.
Step 3: Make the Egg Salad
In a mixing bowl, chop the peeled eggs into small pieces. Add the mayo, Dijon mustard, paprika, kosher salt, and freshly ground black pepper. Gently mix until combined. Taste and adjust the seasoning as necessary.
Step 4: Prepare the Beets
If you haven’t roasted your beet yet, preheat the oven to 400°F (200°C). Wrap the beet in aluminum foil and roast for about 45-60 minutes, or until tender. Once cooled, slice thinly.
Step 5: Assemble the Sandwiches
Toast the sandwich bread in a toaster until golden brown. Spread a generous portion of the egg salad mixture on one slice of bread. Layer with roasted beet slices and top with spicy microgreens, baby arugula, or watercress. Finish with another slice of toasted bread.
Step 6: Serve and Enjoy
Slice the sandwiches in half for easy handling and serve immediately. These sandwiches are also great for meal prep—just store the egg salad and beet slices separately until ready to eat to keep everything fresh!
Healthier Substitutions
- Greek yogurt can be used instead of mayo for a lighter option.
- Avocado can replace mayo for a creamy, dairy-free alternative.
- Whole grain or gluten-free bread can be used for a healthier base.
- For added crunch, consider adding diced celery or pickles to the egg salad.
Pro Perspective
Egg Salad Sandwiches with Roasted Beet are incredibly versatile. Feel free to experiment with different herbs and spices to find your perfect flavor combination. Fresh dill, chives, or even a hint of curry powder can elevate the dish. Also, consider adding a slice of cheese, like cheddar or gouda, for an extra layer of flavor. Remember, the key to a great sandwich is the balance of textures and flavors, so don’t hesitate to get creative!
Refrigerate, Freeze, Reheat
The egg salad can be stored in an airtight container in the refrigerator for up to 3 days. If you want to meal prep, it’s best to keep the egg salad and beet slices separate until you’re ready to assemble your sandwich. As for freezing, it’s not recommended to freeze egg salad since the texture may change upon thawing. Enjoy your sandwiches fresh for the best taste and quality!
Helpful Q&A
Can I make this recipe ahead of time?
Absolutely! You can prepare the egg salad and roast the beets a day in advance. Just keep them stored separately in the refrigerator until you’re ready to assemble the sandwiches.
What can I substitute for beets?
If you’re not a fan of beets, consider using sliced avocado for creaminess or pickled vegetables for a tangy crunch. You could also try roasted red peppers for a different flavor profile.
How do I make hard-boiled eggs easier to peel?
Using older eggs can help make peeling easier. Additionally, cooling the eggs in ice water after boiling helps to contract the egg away from the shell, making the process smoother.
What should I serve with these sandwiches?
These Egg Salad Sandwiches with Roasted Beet pair wonderfully with a light salad, fresh fruit, or a bowl of soup for a complete meal. You could also serve them with chips or pickles for a classic deli-style lunch!
One Pan, More Ideas
Let’s Eat
These Egg Salad Sandwiches with Roasted Beet are not your ordinary sandwiches; they are a celebration of flavors and textures. Whether you’re making lunch for yourself or impressing guests at a brunch, this recipe is sure to please. Remember to savor each bite and enjoy the vibrant colors on your plate. Happy eating!
Egg Salad Sandwiches with Roasted Beet
Equipment
- Medium Saucepan
- Mixing Bowl
- Whisk or fork
- Knife
- Cutting Board
- Toaster
Ingredients
- 3 large eggs preferably white
- 2 tablespoons mayo
- 2 teaspoons Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- to taste freshly ground black pepper
- 4-6 slices sandwich bread lightly toasted
- 1 large beet roasted and thinly sliced
- to taste spicy microgreens, baby arugula, or watercress
Instructions
- Start by placing the eggs in a medium saucepan and covering them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 12-15 minutes to ensure perfectly hard-boiled eggs.
- After the eggs have cooked, transfer them to a bowl of ice water to cool for about 5 minutes. This makes peeling easier. Once cooled, gently tap the eggs on a hard surface and peel the shells under running water for a smoother process.
- In a mixing bowl, chop the peeled eggs into small pieces. Add the mayo, Dijon mustard, paprika, kosher salt, and freshly ground black pepper. Gently mix until combined. Taste and adjust the seasoning as necessary.
- If you haven’t roasted your beet yet, preheat the oven to 400°F (200°C). Wrap the beet in aluminum foil and roast for about 45-60 minutes, or until tender. Once cooled, slice thinly.
- Toast the sandwich bread in a toaster until golden brown. Spread a generous portion of the egg salad mixture on one slice of bread. Layer with roasted beet slices and top with spicy microgreens, baby arugula, or watercress. Finish with another slice of toasted bread.
- Slice the sandwiches in half for easy handling and serve immediately. Store egg salad and beet slices separately if meal prepping to keep everything fresh.
Notes
- Use Greek yogurt or avocado instead of mayo for a lighter or dairy-free option.
- Whole grain or gluten-free bread can make this sandwich healthier.
- Add diced celery or pickles for extra crunch in the egg salad.
- Experiment with herbs like dill, chives, or curry powder to elevate the flavor.
- Store egg salad in the refrigerator for up to 3 days; avoid freezing for best texture.
