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Easter Egg Salad With Beets

Easter Egg Salad With Beets

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    40 m
J. Cantos

J. Cantos

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

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  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 355 mg
  • 118%
  • Sodium:
  • 464 mg
  • 19%

Based on a 2,000 calorie diet

Directions

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

sueb
5

sueb

3/5/2013

Great tasting salad! Instead of serving on bread, I served this on a green pepper.

Val Trujillo
2

Val Trujillo

10/14/2013

Made it for lunch and it was delicious. I did not change anything to it.

lubatime
1

lubatime

4/27/2014

I made this dish for a party of 30 so I doubled the recipe. I followed the recipe exactly and it turned out great. It was fresh, beautiful color, make sure to add crunchy kind of apples for the texture. The leftovers were even better the next day, so I would chose this salad next time I have a party and make it a day ahead. Great recipe! Thank you for sharing!

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