This week over at Hellobee I’m sharing a project on dyeing Easter eggs naturally. I tried numerous foods to determine which ones yielded the most vibrantly colored eggs. Although some dyeing agents produced dull hues, I was pleasantly surprised at how brilliant some of the results were. You won’t believe what onion skins can do!
Anyway, my experiment resulted in something else: a LOT of hard boiled eggs. I’ve been eating them straight up, with just a sprinkle of salt, but I’ve also made multiple batches of egg salad. My go-to is a pretty standard mix of mayo and a hefty dose of spicy whole grain mustard – the kind with a horseradish-y kicks that clears the sinuses. For the occasional egg salad sandwich, this combo is what I crave, but when I’m a week in and still have a dozen hard boiled eggs left I need a change of pace.
Enter the beet and egg salad. I love how the beets add a little more structure (and a lot more color!) as well as a subtle sweetness. Cumin adds another earthy dimension balanced by bright orange and fresh cilantro. Add just a dab of mayo for creaminess and you have an addicting flavor profile.
In case you think the combination of flavors sounds strange, perhaps it would be helpful to know I’m not the only one who enjoyed it. I brought this beet and egg salad to a lunch with friends and they ate it just as eagerly…good thing I took these photos before our gathering!
Beet & Egg Salad
3 medium beets, roasted, peeled, and chopped
6 hard boiled eggs, peeled and chopped
1/2 an orange, zest and juice
1 tsp ground cumin
3 tbsp mayo
1 handful fresh cilantro leaves, roughly chopped
2 big pinches of salt
Add all ingredients to a medium bowl and stir until combined. Serve with bread or toast.