Egg Salad Sandwiches with Roasted Beet
Egg salad sandwiches are a delightful classic that never fail to satisfy, and when paired with the earthy sweetness of roasted beets, they transform into something truly special. This recipe brings a colorful twist to your lunchtime routine, offering a nutritious and delicious option that’s as pleasing to the palate as it is to the eye.
Ingredients
- 3 large white eggs
- 2 tablespoons mayo
- 2 teaspoons Dijon mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 4 slices sandwich bread, lightly toasted
- 1 large beet, roasted and thinly sliced
- Spicy microgreens, baby arugula, or watercress
Directions
- Cook the Eggs:
- Place eggs in a saucepan covered by an inch or two of cold water. Bring to a full boil, then cover and remove from heat. Let sit, off the heat, for 10 minutes, then transfer with a slotted spoon into a bowl filled with ice water to stop the cooking process.
- Prepare the Egg Salad:
- Once cool, peel the eggs, coarsely chop, and place in a bowl. Add mayo, mustard, paprika, salt, and pepper. Fold to combine until the mixture is creamy and evenly seasoned.
- Assemble the Sandwich:
- Arrange a single layer of sliced beet on a piece of toasted bread. Top with half of the egg mixture. Add a handful of greens like spicy microgreens, baby arugula, or watercress for a peppery bite. Cover with another slice of bread, press gently, and cut the sandwich in half.
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 320 kcal per serving
- Servings: 2
Serving Suggestions
Serve these sandwiches with a side of your favorite soup for a hearty meal, or pair them with a fresh salad for a lighter option. They are perfect for a quick lunch or a casual dinner. The vibrant layers of beet and greens not only add a burst of color but also a range of textures and flavors that make each bite exciting.
This egg salad sandwich with roasted beet is a simple yet impressive recipe that elevates a familiar favorite with unique flavors and a touch of elegance. Enjoy the blend of creamy, tangy, and crisp elements in every mouthful!
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Egg Salad Sandwiches with Roasted Beet
- Total Time: 20 minutes
- Yield: 2 1x
Description
Discover the delicious simplicity of Egg Salad Sandwiches with Roasted Beet—a delightful blend of creamy, savory egg salad juxtaposed with the earthy sweetness of roasted beet slices. Tucked between slices of toasted bread and garnished with spicy microgreens or arugula, this sandwich offers a perfect balance of textures and flavors.
Not just a feast for the taste buds, this sandwich is also a visual treat. The vibrant colors of the beetroot against the creamy yellow of the egg salad make it as appealing to the eye as it is to the palate. Ideal for a quick lunch or a light, nutritious meal, it’s a testament to how simple ingredients can transform into something extraordinary.
Ingredients
3 large white eggs
2 tablespoons mayo
2 teaspoons dijon mustard
1/4 teaspoon paprika
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
4 slices sandwich bread, lightly toasted
1 large beet, roasted and thinly sliced
Spicy microgreens, baby arugula, or watercress
Instructions
Place eggs in a saucepan covered by an inch or two of cold water. Bring to a full boil, then cover and remove from heat. Let sit, off the heat, for 10 minutes, then transfer with a slotted spoon into a bowl filled with ice water to stop the cooking process.
Once cool, peel eggs, coarsely chop, and place in a bowl with mayo, mustard, paprika, salt, and pepper. Fold to combine.
To assemble, arrange a single layer of beet on a piece of toasted bread. Top with half of the egg mixture and a handful of greens, followed by another piece of bread. Cut in half and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 320 kcal