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If you ask me, egg salad needed a fresh spin.
This updated take on the classic sandwich filling brings together creamy eggs and earthy beets in a way that just works. The smooth, mayo-dressed eggs play nicely with the firm, sweet beets, creating a salad that’s both familiar and different.
I dice the beets small and fold them gently into my usual egg salad mix of celery, onions, and fresh herbs. The result is a pretty pink mixture that makes an amazing sandwich filling or cracker spread.
It’s a simple twist that turns an everyday lunch staple into something special, perfect for springtime picnics or light meals.
Why You’ll Love This Egg Salad
- Make-ahead friendly – You can prepare this colorful egg salad up to 3 days in advance, making it perfect for meal prep or planning ahead for gatherings.
- Unique twist on a classic – The addition of pickled beets adds an unexpected sweet and tangy flavor that makes this egg salad stand out from traditional versions.
- Simple ingredients – Most of these ingredients are probably already in your pantry and fridge, making this an easy recipe to throw together without a special shopping trip.
- Perfect for lunch – This protein-rich sandwich filling keeps well in the fridge and makes for satisfying packed lunches throughout the week.
What Kind of Beets Should I Use?
For this egg salad recipe, you can use either fresh or pre-cooked beets from the produce section. Red beets are the most common choice and will give your egg salad a beautiful pink hue, but golden beets are also a great option if you want to avoid staining. If you’re using fresh beets, look for ones that are firm, smooth, and about 2-3 inches in diameter – smaller beets tend to be sweeter and more tender than larger ones. When shopping, choose beets with the greens still attached if possible, as this is usually a sign of freshness, but don’t worry if you can only find them trimmed. Just make sure they’re firm to the touch without any soft spots.
Options for Substitutions
This colorful egg salad recipe is pretty adaptable – here’s what you can swap if needed:
- Beets: If you’re not a fan of fresh beets, you can use pre-cooked packaged beets. In a pinch, pickled beets work too – just skip the vinegar, sugar, and water mixture since they’re already pickled.
- Red wine vinegar: Apple cider vinegar or white wine vinegar make good substitutes. If using balsamic vinegar, reduce the amount to 2-3 tablespoons as it’s stronger.
- Fresh tarragon: Dried tarragon works too (use 1 teaspoon instead), or try fresh dill or chives for a different but equally good flavor.
- Mayonnaise: Greek yogurt can replace some or all of the mayo for a tangier, lighter version. You could also use mashed avocado for a different twist.
- White bread: Any bread works here – try whole grain, rye, or even a wrap. For a low-carb option, serve it on lettuce leaves.
- Sweet pickle relish: Finely chopped dill pickles or cornichons work great, or you can skip it altogether if you’re not a pickle fan.
Watch Out for These Mistakes While Cooking
The biggest challenge when making egg salad with beets is preventing the entire dish from turning completely pink – to avoid this, make sure to thoroughly drain and pat dry your pickled beets before folding them into the egg mixture. Another common mistake is overcooking the eggs, which leads to that unappetizing gray ring around the yolk and a rubbery texture – instead, place your eggs in cold water, bring to a boil, then remove from heat and let sit covered for exactly 10 minutes before plunging into an ice bath. When chopping your eggs, resist the urge to mash them too finely; a coarser chop gives the salad better texture and prevents it from becoming pasty. For the best flavor development, let the finished salad chill in the refrigerator for at least an hour before serving, and if you’re making sandwiches, spread a thin layer of butter on the bread first to prevent it from getting soggy.
What to Serve With Egg Salad?
This colorful egg salad works great as part of a casual lunch spread or picnic setup. Since it’s already pretty filling, I like to keep the sides light and crispy – think potato chips, cucumber spears, or a handful of cherry tomatoes on the side. If you’re skipping the bread and going low-carb, try serving it over a bed of fresh lettuce leaves or with crisp celery sticks for scooping. For a simple lunch gathering, pair it with a light soup like chicken noodle or vegetable broth, which won’t overshadow the main dish but still rounds out the meal nicely.
Storage Instructions
Keep Fresh: This beet-infused egg salad stays good in the fridge for up to 3 days when kept in an airtight container. The flavors actually get better after a day as everything mingles together! Just give it a quick stir before serving since some liquid might separate.
Make Ahead: You can prep the components separately to make assembly easier later. Cook and pickle the beets up to 5 days ahead, and boil the eggs up to 1 week in advance. Keep them separate until you’re ready to mix up your salad. This is super handy for quick lunch prep!
Pack for Lunch: If you’re planning to make sandwiches for later, store the egg salad mixture separately from the bread and assemble just before eating. This keeps the bread from getting soggy. Pack in a chilled lunch box with an ice pack to keep it fresh and safe to eat.
| Preparation Time | 10-15 minutes |
| Cooking Time | 0-10 minutes |
| Total Time | 120-720 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 60-70 g
- Fat: 80-90 g
- Carbohydrates: 150-170 g
Ingredients
- 8 peeled hard-boiled eggs
- 4 small beets cut into cubes
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup water
- 1 tablespoon fresh tarragon, thinly sliced
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon sweet pickle relish
- Salt and pepper for seasoning
- 8 slices of white bread
Step 1: Pickle the Eggs
Place hard boiled eggs in an airtight container.
Add beets, vinegar, salt, sugar, and water to the container with the eggs.
Seal the container tightly and place it in the fridge.
Allow the eggs to pickle for at least 2 hours, or preferably overnight, until they are a vibrant magenta color.
Step 2: Prepare the Egg Salad
Once the pickled eggs have achieved the desired color, remove them from the container and rough chop them.
In a large bowl, combine the chopped eggs with tarragon, mayonnaise, mustard, pickle relish, and salt and pepper.
Make sure to smash up the yolks thoroughly as you mix everything together to form a cohesive egg salad.
Step 3: Assemble the Sandwiches
Spread the egg salad generously onto slices of white bread.
For a clean presentation, cut off the crusts.
Then, slice the sandwiches into smaller triangles or squares, depending on your preference.
Step 4: Serve
Serve the sandwiches cold for a refreshing and flavorful snack or light meal.
Enjoy the tangy, herbaceous goodness of your pickled egg salad sandwiches!