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Easter Egg Salad With Beets

J. Cantos

"For a fun lunch, serve a pink egg salad made with beets. Little girls are sure to love it (or even grown-up ones), especially if you love BEETS!"
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40 m servings 357 cals
Original recipe yields 3 servings

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  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beets, cover, and steam until tender, about 10 minutes. Let cool; trim, peel, and dice beets. Transfer into a bowl.
  2. Place eggs, apple, walnuts, mayonnaise, parsley, and salt into bowl with beets; toss to combine. Spread salad onto bread slices to serve.

Nutrition Facts

Per Serving: 357 calories; 22 g fat; 26.1 g carbohydrates; 15.3 g protein; 355 mg cholesterol; 464 mg sodium. Full nutrition

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Read all reviews 4
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Great tasting salad! Instead of serving on bread, I served this on a green pepper.

I made this dish for a party of 30 so I doubled the recipe. I followed the recipe exactly and it turned out great. It was fresh, beautiful color, make sure to add crunchy kind of apples for the ...

Made it for lunch and it was delicious. I did not change anything to it.

I didn't use the walnuts, and I used twice as many beets because we had a lot of them! Came out really good, great for an appetizer just served the way it is!