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