Name: Egg Salad Sandwiches with Roasted Beet and Microgreens Recipe
Prep time: 10 min
Cook time: PT-490829H46M20S
Total time: PT-490829H46M20S
Cuisine: American
Ingredients: 3 large eggs (white eggs preferable for easier peeling); 2 tablespoons mayonnaise; 2 teaspoons Dijon mustard; 1/4 teaspoon paprika; 1/4 teaspoon kosher salt; Freshly ground black pepper, to taste; 4-6 slices sandwich bread, lightly toasted; 1 large beet, roasted and thinly sliced; Spicy microgreens (baby arugula or watercress)

Print Recipe· 4.3 from 7 reviews

If you love classic comfort food with a fresh twist, you are going to adore this Egg Salad Sandwiches with Roasted Beet and Microgreens Recipe. It brings together the creamy, tangy goodness of traditional egg salad with the earthy sweetness of roasted beet and the peppery brightness of spicy microgreens. Each bite is a delightful harmony of flavors and textures, from the soft eggs to the crisp toasted bread and vibrant greens, making it an irresistible sandwich that feels both wholesome and gourmet. Whether for a quick lunch or a light dinner, this recipe is guaranteed to become one of your favorites.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface filled with chopped hard-boiled eggs layered with dollops of light yellow mustard and creamy white mayonnaise. On top of these, a bright red spice, likely paprika, and some black pepper are sprinkled, creating colorful spots. A silver spoon rests inside the bowl, slightly covered by the condiments and spices. The overall look is simple but textured with the soft egg pieces and smooth sauces. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity, yet each ingredient plays a crucial role in building layers of flavor and crunch. From the perfectly cooked eggs to the earthy roasted beet and fresh microgreens, everything combines for a sandwich that’s as nutritious as it is delicious.

3 large eggs (white eggs preferable): White eggs are easier to peel, making your prep smoother and your egg salad perfectly chunky.
2 tablespoons mayo: Adds creaminess and a little tang to bind the egg salad together.
2 teaspoons dijon mustard: Brings a subtle kick that brightens up the flavor.
1/4 teaspoon paprika: A smoky spice that complements the egg without overpowering it.
1/4 teaspoon kosher salt: Enhances every ingredient’s natural flavor.
Freshly ground black pepper (to taste): Adds a gentle peppery heat that balances the creaminess.
4-6 slices sandwich bread (lightly toasted): Toasting adds crunch and prevents sogginess from the egg salad.
1 large beet (roasted and thinly sliced): Roasting brings out its natural sweetness and deep color, making the sandwich visually striking and tasty.
Spicy microgreens (baby arugula or watercress): Provides a fresh, peppery bite that lifts the whole sandwich.

How to Make Egg Salad Sandwiches with Roasted Beet and Microgreens Recipe

Step 1: Perfectly Boil the Eggs

Start by placing your eggs in a saucepan with cold water covering them by about an inch or two. Bring the water to a full boil, then cover the pot and remove it from heat. Let the eggs sit in the hot water, off the heat, for exactly 10 minutes. This method ensures the yolks cook through without becoming chalky. After 10 minutes, immediately transfer the eggs with a slotted spoon into a bowl of ice water to halt the cooking.

Step 2: Prepare the Creamy Egg Salad

Once your eggs have cooled completely, peel them carefully, trying to keep the whites intact. Coarsely chop the eggs for a satisfying chunky texture. In a mixing bowl, combine the chopped eggs with mayonnaise, dijon mustard, paprika, salt, and freshly ground black pepper. Gently fold everything together until creamy and evenly seasoned, but avoid over-mixing so you keep those delightful egg pieces.

Step 3: Roast and Slice Your Beet

Preheat your oven to 400°F (200°C). Wrap the beet in foil and roast it until tender, about 40-50 minutes depending on size. Once it cools, peel off the skin, which should come off easily. Slice the beet thinly to create beautiful, delicate layers that add sweetness and color to each sandwich.

Step 4: Assemble the Sandwiches

Lightly toast your sandwich bread for a satisfying crunch and structural support. Lay a single layer of roasted beet slices on one piece of toast. Spoon half of the egg salad mixture on top, then add a generous handful of spicy microgreens. Top with another slice of toasted bread, press slightly, and cut your sandwich in half. Serve immediately for the best texture and freshness.

How to Serve Egg Salad Sandwiches with Roasted Beet and Microgreens Recipe

A sandwich slice is shown on a light brown wooden board with a white marbled background. The sandwich has three layers: the bottom layer is a soft, thick slice of light golden bread, the middle layer is made of two thick, dark purple beet slices arranged side by side, and the top layer is a chunky, creamy mixture of pale yellow chopped eggs with a light orange sauce being spread on it with a spoon held by a woman's hand. To the right, there is a white bowl filled with the same egg mixture, and a small white bowl with salt is placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten your presentation with additional microgreens scattered around the plate or a light dusting of smoked paprika on top for an ounce of extra flavor. A thin slice of cucumber on the side adds crunch and a refreshing bite that complements the sandwich perfectly.

Side Dishes

This egg salad sandwich pairs wonderfully with simple, fresh sides like a crisp green salad dressed with lemon vinaigrette or a bowl of homemade vegetable soup. For a heartier meal, try it alongside crunchy sweet potato chips or oven-roasted potatoes, which add a satisfying contrast in texture.

Creative Ways to Present

For a fun twist, cut the sandwich into small triangles or finger sandwiches perfect for entertaining. You can also serve the egg salad and roasted beet mixture in lettuce cups for a lighter, gluten-free approach, garnished with microgreens to maintain that lovely peppery brightness.

Make Ahead and Storage

Storing Leftovers

Keep any leftover egg salad in an airtight container refrigerated for up to 2 days. It’s best to store the egg salad separately from the bread and microgreens to prevent sogginess and wilting. Roasted beets can be stored alongside the egg salad or separately for up to 3 days in the fridge.

Freezing

This sandwich is best enjoyed fresh, but if you want to save the roasted beets or egg salad for later, you can freeze the beets after roasting in a freezer-safe container for up to 3 months. The egg salad does not freeze well due to mayonnaise, as it may separate and change texture upon thawing.

Reheating

Reheat the roasted beets gently in the microwave or oven if you prefer them warm. However, avoid heating the egg salad itself as it’s meant to be served cold and creamy. Toast fresh bread when ready to assemble for the ideal crunchy contrast.

FAQs

Can I use other types of bread for this recipe?

Absolutely! While sandwich bread is traditional, hearty whole grain, sourdough, or even a crusty baguette work beautifully, each adding its own flavor and texture profile to the Egg Salad Sandwiches with Roasted Beet and Microgreens Recipe.

What if I don’t have microgreens?

If microgreens are hard to find, baby arugula or watercress are great alternatives. If neither is available, any peppery green like spinach or kale can add a similar fresh bite to balance the creamy egg salad and sweet beet.

Can I make this recipe vegan or dairy-free?

You can! Swap out the eggs with firm tofu salad and use vegan mayo instead of regular mayo. The roasted beet and microgreens remain fantastic additions that maintain the recipe’s vibrant flavor and texture contrast.

How do I roast beets quickly?

For faster roasting, slice the beets into smaller pieces or cubes first, then roast unwrapped at 425°F for 25-30 minutes, stirring halfway through. This speeds up cooking but slightly changes the texture compared to roasting whole.

Can I add other toppings to the sandwich?

Definitely! Thin slices of avocado, radishes, or pickled onions add extra layers of creaminess, crunch, or tang that can elevate your Egg Salad Sandwiches with Roasted Beet and Microgreens Recipe to new delicious heights.

Final Thoughts

There is something undeniably comforting yet exciting about an Egg Salad Sandwiches with Roasted Beet and Microgreens Recipe that mixes the familiar with the bold. The roasted beet’s sweet earthiness alongside the peppery greens makes this sandwich anything but ordinary. I hope you’ll try this recipe soon—it’s easy, fresh, and full of flavors that feel like a warm hug wrapped in a sandwich.

Egg Salad Sandwiches with Roasted Beet and Microgreens Recipe

Ingredients You’ll Need