Egg Salad Sandwiches with Pickled Beets
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 370
- Total Fat
- 21 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 286 milligrams
- Sodium
- 809 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 5 grams
- Sugar
- 8 grams
- Protein
- 17 grams
- Total: 30 min
- Active: 30 min
Ingredients
6 large eggs
1/4 cup mayonnaise
4 teaspoons Dijon mustard, plus more for spreading
1 tablespoon sweet relish
2 teaspoons fresh lemon juice
2 scallions, thinly sliced
1 stalk celery, finely chopped
1/4 cup roughly chopped fresh dill
Kosher salt and freshly ground pepper
8 thin slices multigrain or white sandwich bread
8 to 16 slices pickled beets (depending on size)
Butter lettuce leaves and sliced cucumbers and radishes, for topping
Sour cream and onion potato chips, for serving
Directions
- Bring a medium saucepan of water to a boil. Gently lower the eggs into the water and return to a boil. Reduce the heat and simmer the eggs 8 minutes. Drain the eggs, then rinse under cold water until cool enough to handle. Peel the eggs, then chop.
- Stir together the mayonnaise, mustard, relish and lemon juice in a large bowl. Fold in the chopped eggs, scallions, celery and dill; season with salt and pepper.
- Toast the bread, if desired, and lightly spread with mustard. Layer some pickled beets, lettuce, cucumbers and radishes on half the bread slices; season with salt and pepper. Top with the egg salad and remaining bread. Halve the sandwiches and serve with potato chips.