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Egg Salad Sandwiches with Roasted Beet

Creamy egg salad seasoned with paprika, served on brioche bread with slices of roasted beet, and a generous handful of spicy microgreens to perfectly offset the richness of the egg.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Lunch
Cuisine: American

Ingredients

  • 3 3 large eggs white eggs preferable (they're easier to peel)
  • 2 2 tablespoons mayo
  • 2 2 teaspoons Dijon mustard
  • ¼ ¼ teaspoon paprika
  • ¼ ¼ teaspoon kosher salt
  • freshly ground black pepper to taste
To assemble:
  • 4-6 4-6 slices sandwich bread lightly toasted
  • 1 1 large beet roasted and thinly sliced*
  • spicy microgreens baby arugula or watercress

Instructions

    Cup of Yum
  1. Place eggs in a saucepan covered by an inch or two of cold water. Bring to a full boil, then cover and remove from heat. Let sit, off the heat, for 10 minutes, then transfer with a slotted spoon and into a bowl filled with ice water to stop the cooking process.
  2. Once cool, peel eggs, then coarsely chop and place in a bowl along with mayo, mustard, paprika, salt and pepper. Fold to combine.
  3. To assemble, arrange a single layer of beet on a piece of toasted bread. Top with half of egg mixture, and a handful of greens, followed by another piece of bread. Cut in half and serve immediately.

Notes

  • To roast beets, preheat oven to 375 degrees F. Rub washed, unpeeled beets with a bit of olive oil, then wrap individually in aluminum foil. Place on a baking sheet and roast until tender (time may vary, but generally about 30 minutes for golf-ball sized beets and up to an hour or more for baseball-sized). Let cool, then rub with a paper towel to easily remove the skins.