Easter Egg Salad With Beets recipe

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Ingredients

2 small beets
5 hard-cooked eggs, peeled and diced
1 apple (such as Gala), cored and diced
⅓ cup chopped walnuts
1 tablespoon mayonnaise, or to taste
2 teaspoons chopped fresh parsley
salt to taste
bread

Nutrition Info

356.6 calories
carbohydrate: 26.1 g
cholesterol: 355.1 mg
fat: 22 g
fiber: 3.8 g
protein: 15.3 g
saturatedFat: 4.3 g
servingSize: -
sodium: 334.7 mg
sugar: 10.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, about 10 minutes. Let cool, trim, peel, and dice beets. Transfer into a bowl.

  2. Place eggs, apple, walnuts, mayonnaise, parsley, and salt into bowl with beets, toss to combine. Spread salad onto bread slices to serve.

Recipe Yield

3 servings

Recipe Note

For a fun lunch, serve a pink egg salad made with beets. Little girls are sure to love it (or even grown-up ones), especially if you love BEETS!

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