This Egg Salad recipe with Pink Mayo and Pickled Beets recipe is the ideal lunch for one. It’s quick to whip up (we are talking under 15 minutes) and full of protein to keep you going all afternoon long.
Earlier this month, I went to New York City for the first time since I was in high school. I’m not totally sure what took me so long to get back there since I travel pretty regularly (I went to the west coast 3 times last year and that is twice as long of a flight) but I have never been as a food lover and I was really excited to dive into the NYC food scene. Although I was there for meetings, I made sure to leave plenty of time for food (a girl’s gotta eat – right?). And, as you’d guess, New York City did not disappoint. I ate amazing pizza at Roberta’s, devoured spicy apricot and butternut squash dumplings from Glory, Instagrammed the shhhhht out of the gorgeous pastries from Supermoon Bakery, watched dogs play along the waterfront while enjoying an everything croissant from Ovenly, downed a slice of crack pie from Milk Bar, and ate so much more.
When I got home and started to brainstorm new recipes for the blog, I made sure to look back on my food adventures for inspiration. Although I obviously would eat one of those croissants for breakfast every day of my life, I wasn’t drawn to recreating them. Instead, my mind wandered to the egg sandwich I ate at the airport (what??? I know…stay with me here) and how familiar and comforting it was to have after a week of new food. I thought about ways to modernize it without taking away from the simplicity and everything that makes it so darn delicious. And at long last, I ended up with the egg salad sandwich you see here. A bit deconstructed, bread replaced with toasted pita, tangy pickled beets, crunchy celery, bright pink mayo, 9 minute eggs, and herby dill to bring it all together. Viola! Lunch in 15.
This Egg Salad recipe with Pink Mayo and Pickled Beets recipe is the ideal lunch for one. It's quick to whip up (we are talking under 15 minutes) and full of protein to keep you going all afternoon long.
- 2-3 eggs (depending on how hungry you are)
- 2 Tbsp mayo
- 1/2 - 1 Tsp beet juice + a little more for garnish
- 1 pita toasted
- 2 pickled beets chopped
- 2 celery ribs chopped
- 1 Tbsp chopped dill
- Salt / Pepper to taste
Bring a small saucepan of water to a boil. Use a spoon to carefully lower the eggs into the boiling water. Turn heat down to medium-low and let the water boil at a low simmer for 9 minutes. Drain and rinse eggs under cold running water until cool enough peel. Once peeled, slice eggs into quarters and set aside.
While the eggs are cooking, whisk together the mayo and beet juice in a small bowl (starting with 1/2 tsp and adding more if you want it tangier).
Once the eggs are ready and cut, place them on the toasted pita along with the pickled beets and celery. Drizzle pink mayo, sprinkle chopped mayo, and season with a dash of salt and pepper. Taste and then season with more salt and pepper, as needed. Serve right away.