Easter Egg Salad With Beets |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 3 |
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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! Ingredients:
2 small beets |
5 hard-cooked eggs, peeled and diced |
1 apple (such as gala), cored and diced |
1/3 cup chopped walnuts (optional) |
1 tablespoon mayonnaise, or to taste |
2 teaspoons chopped fresh parsley |
salt to taste |
bread |
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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