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Egg Salad with Pink Mayo & Pickled Beets

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.

Course Main Course
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 1


  • 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


  1. 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.

  2. 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).

  3. 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.