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Beet and Egg Salad

Prep time 15 mins
Cook time 10 mins
Chill time 2 hrs
Yield Serves: 4
Dress up traditional egg salad with earthy beets, fresh dill, and gherkins for showers, parties, or not so sad desk lunches.


  • 6 large eggs
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 3 medium precooked beets, cut into 1/2-inch dice
  • 4 small gherkins or cornichons, chopped (about 1/4 cup)
  • 2 tablespoons chopped fresh dill, plus sprigs for garnish
  • Salt and pepper

Nutrition Information

  • calories 361
  • fat 30 g
  • satfat 6 g
  • protein 11 g
  • carbohydrate 13 g
  • fiber 2 g
  • cholesterol 337 mg
  • sodium 791 mg

How to Make It

  1. Place eggs in a single layer in a large saucepan. Add cold water to cover eggs by 1 inch. Bring to a boil over high heat. Turn off heat, cover pot and let stand for about 10 minutes. Drain and cover with cold water to stop cooking. When eggs are cool, peel. Cut into 1/2-inch dice.

  2. In a large bowl, whisk mayonnaise and mustard until thoroughly combined. Using a rubber spatula, gently fold in eggs, beets, gherkins and chopped dill; mix well. Season with salt and pepper. Cover and refrigerate until well chilled--at least 2 hours--before serving. Garnish with dill sprigs, if desired.