Beet And Egg Salad

7 ingredients
2 steps

Ingredients

  • 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

Directions

  1. 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. 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.

Products Matching These Ingredients

Dried egg product whole eggs

E NOVA 3

Mustard Relish

Kroger

D NOVA 4

Organic grade a large brown eggs

Roundy's Organics

A

Dressing, honey mustard

E NOVA 4

Dijon Mustard

Spartan

E NOVA 3
6 British Large Eggs

6 British Large Eggs

M&S

A NOVA 1

Real Mayonnaise

Winn-Dixie

E NOVA 4

Precooked enriched long grain instant white rice

Winn Dixie

B NOVA 1

Real mayonnaise

E NOVA 3

Real mayonnaise

E NOVA 3

Organic mustard, dijon

E NOVA 3

Dijon mustard

E NOVA 4

More Recipes to Try

Melon Salad

8 ingredients

Bitter Chocolate Truffles

8 ingredients

Easy Curry Chicken

8 ingredients

Low Sugar Easy and Healthy Soy Milk Hot Pot

11 ingredients

Vegan Cornbread

11 ingredients

Crumble Topped Coffee Cake

11 ingredients

Grilled Aubergine With Chevre

9 ingredients

Lemon Raspberry Pie

8 ingredients

Streetbirds Return of the Mac

11 ingredients

Hot-and-Sour Seafood Soup

12 ingredients

Popeye Burgers with Homemade Thousand Island Dressing

17 ingredients

Zucchini, Kale, and Sage Frittata

8 ingredients