Egg Salad Sandwiches with Roasted Beet
These Egg Salad Sandwiches with Roasted Beet are a colorful, creamy twist on a classic favorite, perfect for a quick and vibrant lunch or brunch!
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.