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.
Yield: 2-3 sandwiches
Ingredients
- 3 large eggs, white eggs preferable (they're easier to peel)
- 2 tablespoons mayo
- 2 teaspoons dijon mustard
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- freshly ground black pepper, to taste
To assemble:
- 4-6 slices sandwich bread, lightly toasted
- 1 large beet, roasted and thinly sliced*
- spicy microgreens, baby arugula or watercress
Instructions
- 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.
- Once cool, peel eggs, then coarsely chop and place in a bowl along with mayo, mustard, paprika, salt and pepper. Fold to combine.
- 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.