Introduction: Pretty-in-Pink Egg Salad

About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. When the wind flies, when the p…
Pretty-in-Pink Egg Salad is perfect as a summer-time lunch or light supper. It will satisfy your craving for delicious Pickled Beet Eggs... and you won't have to wait a week to enjoy them!

Simple to prepare, oh-so versatile... and scrumptious! 

Serve this salad nestled in Hearts of Romaine, mounded into a fresh Tomato or on crisp Celery sticks. (oops... I almost forgot Egg Salad Sandwiches... but I'll bet you didn't. ;-)


Ingredients for 1 Serving:
  • 2 Hard-boiled Eggs- cold
  • 2-3 Pickled Beets Slices- diced  
  • 2 Tablespoons Pickled Beet juice.
  • 1/4 cup diced Celery
  • 2 Tablespoons Mayonaisse
  • 1/2 teaspoon Spicy Brown Mustard
  • 1 teaspoon Sweet Pickle relish
  • Hearts of Romaine Leaves- rinsed and patted dry  
  • Parmesan Cheese 
  • Garnish- Sliced Green Onions and wedges of pickled Beets
Peel the eggs and separate the yolks and the whites. Keeping them separate, coarsely chop (not mash) the egg yolks and egg whites.

Pour the Beet Juice into a shot glass and add half of the egg whites. Refrigerate and let marinate for 20-30 minutes. Drain the now-pink egg whites and discard the beet juice. Pat them dry.

Combine celery, mayonnaise, mustard, diced beets, pickle relish and salt/pepper in a bowl and stir.

Gently fold in the chopped egg yolks and egg whites. Cover with plastic wrap and refrigerate for 15-20 minutes.

When you're ready to serve, spoon the egg salad into the romaine leaves (or a vessel of your choosing) and sprinkle lightly with parmesan cheese. Garnish as desired...


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