Description
Roasted beet egg salad sandwiches blend classic comfort with gourmet flair, offering a delightful twist on traditional picnic fare. Crimson-stained eggs nestled between crusty bread create a memorable meal you’ll savor with each vibrant, flavor-packed bite.
Ingredients
Scale
Main Protein:
- 3 large white eggs
Condiments and Seasonings:
- 2 tablespoons (30 milliliters) mayonnaise
- 2 teaspoons (10 milliliters) dijon mustard
- ¼ teaspoon (1.25 milliliters) paprika
- ¼ teaspoon (1.25 milliliters) kosher salt
- Freshly ground black pepper, to taste
Bread and Accompaniments:
- 4 slices sandwich bread, lightly toasted
- 1 large beet, roasted and thinly sliced
- Spicy microgreens, baby arugula, or watercress
Instructions
- Gently submerge eggs in a saucepan, ensuring they are completely covered with cold water by approximately two inches.
- Bring water to a vigorous rolling boil, then immediately remove from heat and cover the pan tightly.
- Allow eggs to rest undisturbed in the hot water for precisely 10 minutes, creating perfectly cooked hard-boiled eggs.
- Carefully transfer eggs using a slotted spoon into a waiting bowl of ice water, halting the cooking process and preventing overcooking.
- Once eggs are thoroughly chilled, delicately peel away the shells and coarsely chop the eggs into rough chunks.
- In a mixing bowl, combine chopped eggs with mayonnaise, mustard, paprika, salt, and pepper, gently folding ingredients to create a creamy, uniform mixture.
- Select a slice of toasted bread and create a vibrant foundation by layering thin roasted beet slices across the surface.
- Generously spread half of the prepared egg salad mixture over the beet layer, ensuring even coverage.
- Scatter a handful of fresh, crisp greens atop the egg salad to add texture and color.
- Crown the sandwich with a second slice of toasted bread, pressing gently to secure the layers.
- Slice the sandwich diagonally and serve immediately to preserve the optimal texture and temperature.
Notes
- Perfectly boiled eggs create the foundation of this creamy, flavorful sandwich with a smooth texture.
- Roasting beets beforehand adds a sweet, earthy dimension that beautifully complements the rich egg mixture.
- Chilling eggs immediately after boiling prevents overcooking and ensures a tender, soft yolk for the salad.
- Using fresh greens provides a crisp, peppery contrast to the smooth egg and sweet roasted beet layers.
- Toasting bread adds a delightful crunch and helps prevent soggy sandwich bottoms, enhancing overall eating experience.
- Quick assembly technique guarantees maximum flavor and minimal preparation time for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 410
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 210mg