Beetroot egg salad tartine
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Ingredients
- 2 medium eggs
- 1 large cooked beetroot, finely chopped
- 1 tbsp fat-free Greek yogurt
- 1 tbsp mayonnaise
- 2 spring onions, sliced
- 3 cornichons, finely chopped
- 1 tbsp chopped dill, plus extra to serve
- 2 slices wholemeal bread
- ½ tbsp mixed seeds
- spinach and rocket salad, to serve (optional)
Method
- STEP 1
Bring a large pan of water to the boil, add the eggs and gently simmer for 8 mins. Remove from the pan with a slotted spoon and transfer to a bowl of cold water to cool down.
- STEP 2
Peel the eggs and finely chop. Put in a mixing bowl with the beetroot, yogurt and mayo. Stir together with a fork until well combined. Fold through the spring onions, cornichons and dill, and season.
- STEP 3
Toast the bread, top with the beetroot and egg salad and finish with the seeds and extra dill. Serve with salad, if you like.
