Easter Egg Salad With Beets

Easter Egg Salad With Beets

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"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
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 355 mg
  • 118%
  • Sodium:
  • 464 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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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.



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

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

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 ...

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!

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