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My review
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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Ingredients
40 m servings 357 calsOriginal recipe yields 3 servings
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Directions
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- 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.
- 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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Reviews
Read all reviews 4Most helpful
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3/5/2013
Great tasting salad! Instead of serving on bread, I served this on a green pepper.
4/27/2014
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 ...
10/14/2013
Made it for lunch and it was delicious. I did not change anything to it.
7/12/2014
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!