Description
This quick and flavorful Egg Salad Sandwich with Roasted Beet combines a creamy, tangy egg salad with the earthy sweetness of roasted beets and peppery microgreens, all layered between lightly toasted sandwich bread. Perfect for a nutritious and satisfying lunch or light dinner, this recipe is easy to prepare and serves three.
Ingredients
Egg Salad
- 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
Sandwich Assembly
- 4-6 slices sandwich bread, lightly toasted
- 1 large beet, roasted and thinly sliced
- Spicy microgreens (baby arugula or watercress)
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover them with an inch or two of cold water. Bring the water to a full boil, then cover the saucepan and remove it from heat. Let the eggs sit off the heat for 10 minutes to cook through gently.
- Cool and Peel Eggs: After 10 minutes, transfer the eggs with a slotted spoon to a bowl filled with ice water to stop the cooking process and cool them for easier peeling. Once cool, peel the eggs carefully.
- Prepare Egg Salad Mixture: Coarsely chop the peeled eggs and place them in a mixing bowl. Add mayonnaise, Dijon mustard, paprika, kosher salt, and freshly ground black pepper. Fold all the ingredients together gently until combined to create a creamy egg salad.
- Assemble the Sandwiches: Lay out a single layer of thinly sliced roasted beet on a lightly toasted slice of bread. Spoon half of the prepared egg salad over the beets, then top with a handful of spicy microgreens like baby arugula or watercress. Place another slice of toasted bread on top.
- Serve: Cut the sandwich in half for easy handling and serve immediately to enjoy the fresh and vibrant flavors together.
Notes
- Use white eggs if possible as they are easier to peel when boiled.
- Roast the beet in advance by wrapping in foil and baking at 400°F (204°C) for about 45-60 minutes, then let cool before slicing.
- Feel free to substitute Dijon mustard with yellow mustard for a milder flavor.
- Lightly toasting the bread adds texture and prevents sogginess from the egg salad and beet.
- For a gluten-free option, substitute sandwich bread with gluten-free bread of choice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (eggs) plus 45-60 minutes for roasting beet (can be done ahead)
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
