Fancy egg salad
Indulge in a fancy egg salad bursting with flavors, a delightful fusion of creamy eggs, crisp veggies, tangy dressing, and aromatic herbs. Perfect for a light and satisfying meal.
Ingredients:
- medium red beets, scrubbed
- tablespoons olive oil, divided
- kosher salt
- black pepper, freshly ground
- small shallot, thinly sliced
- tablespoon apple cider vinegar
- tablespoon whole grain mustard
- large eggs
- /4 cup dill sprigs, coarsely chopped
- slices whole grain bread, toasted
- flaky sea salt, for serving
Instructions:
- Preheat oven to 425F.
- Coat beets with 1 tablespoon olive oil and sprinkle with salt and pepper. Wrap them in foil and bake until tender, approximately 45 minutes. Once cooked, allow them to cool, peel them, and cut into 1-inch pieces. In a large bowl, mix together shallot, vinegar, mustard, honey, and the rest of the olive oil. Season with salt and pepper. Add the beets and mix well, letting them marinate for about 15 minutes.
- While the beets are marinating, bring a medium-sized pot of water to a boil. Gently place the eggs in the boiling water and let them simmer over medium heat for 8 minutes. Drain the water and transfer the eggs to a bowl of ice water to cool. Peel the eggs and set them aside.
- Just before serving, stir in the dill with the marinated beets. Serve with the boiled eggs and toasted bread.
Summary:
- Calories: 1264 kcal
- Fat: 79 g
- Protein: 48 g
- Carbs: 93 g
- Potassium: 1829 mg
- Magnesium: 213 mg