Description
Classic egg salad sandwiches with roasted beet showcase crisp textures and earthy flavors. Home cooks enjoy this simple yet sophisticated lunch option that blends creamy eggs with sweet roasted beetroot.
Ingredients
Scale
- 3 large white eggs
- 2 tbsps (30 mL) mayonnaise
- 2 tsp (10 mL) dijon mustard
- 4 slices sandwich bread, lightly toasted
- 1 large beet, roasted and thinly sliced
- Spicy microgreens, baby arugula, or watercress
- ¼ tsp (1.25 mL) paprika
- ¼ tsp (1.25 mL) kosher salt
- Freshly ground black pepper, to taste
Instructions
- Boil Eggs: Submerge eggs in cold water, covering by two inches. Bring to a boil, remove from heat, cover, and let rest for 10 minutes.
- Chill and Prepare: Transfer eggs to ice water to stop cooking. Peel and coarsely chop eggs once completely cooled.
- Create Egg Salad: Blend chopped eggs with mayonnaise, mustard, paprika, salt, and pepper in a mixing bowl, folding gently to create a creamy consistency.
- Prepare Bread Base: Toast bread slices and layer thin roasted beet slices across one piece.
- Assemble Sandwich: Spread egg salad evenly over beet layer, top with fresh greens, and complete with second toast slice. Press gently to secure layers.
- Serve: Slice diagonally and present immediately to maintain optimal texture and temperature.
Notes
- Chill Eggs Quickly: Immediately transfer boiled eggs to ice water to stop cooking and prevent rubbery texture.
- Precise Boiling Technique: Remove pan from heat after boiling and cover for exactly 10 minutes to achieve perfect hard-boiled eggs.
- Seasoning Balance: Gently fold mayonnaise, mustard, and spices to create a creamy, well-integrated egg salad mixture.
- Serve Fresh: Cut and plate the sandwich immediately to maintain crisp bread and ideal temperature for maximum flavor enjoyment.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 360
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 220mg