Recipes Salad Egg Salad Recipes Easter Egg Salad With Beets 4.0 (5) 4 Reviews 4 Photos 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! Submitted by J Cantos Published on June 8, 2018 Save Rate Print Share Close Add Photo 4 4 Prep Time: 15 mins Cook Time: 10 mins Additional Time: 15 mins Total Time: 40 mins Servings: 3 Yield: 3 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 small beets 5 hard-cooked eggs, peeled and diced 1 apple (such as Gala), cored and diced ⅓ cup chopped walnuts (Optional) 1 tablespoon mayonnaise, or to taste 2 teaspoons chopped fresh parsley salt to taste bread Directions 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. I Made It Print Nutrition Facts (per serving) 357 Calories 22g Fat 26g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 3 Calories 357 % Daily Value * Total Fat 22g 28% Saturated Fat 4g 22% Cholesterol 355mg 118% Sodium 335mg 15% Total Carbohydrate 26g 9% Dietary Fiber 4g 14% Total Sugars 10g Protein 15g 31% Vitamin C 6mg 6% Calcium 103mg 8% Iron 3mg 16% Potassium 383mg 8% * 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.