Dress up traditional egg salad with earthy beets, fresh dill, and gherkins for showers, parties, or not so sad desk lunches.

Recipe by MyRecipes September 2014

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Recipe Summary

prep:
15 mins
cook:
10 mins
chill:
2 hrs
total:
2 hrs 25 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

361 calories; fat 30g; saturated fat 6g; protein 11g; carbohydrates 13g; fiber 2g; cholesterol 337mg; sodium 791mg.
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