Easter Egg Salad With Beets

Name: Easter Egg Salad With Beets
Cook time: 10 min
Yield: 3 servings
Cuisine: United Kingdom
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

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!

INGRIDIENT

2 small beets

5 hard-cooked eggs, peeled and diced

1 apple (such as Gala), cored and diced

⅓ cup chopped walnuts (Optional)

1 tablespoon mayonnaise, or to taste

2 teaspoons chopped fresh parsley

salt to taste

bread

DIRECTION

Step: 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.

Step: 2

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

NUTRITION FACT

Per Serving: 357 calories; protein 15.3g; carbohydrates 26.1g; fat 22g; cholesterol 355.1mg; sodium 334.7mg.

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