Egg Salad Recipe but make it purple
When thinking high protein breakfast my mind always goes to eggs. Eggs are extremely good for you and packed with protein. What’s great about egg salad is that it can be extremely diverse. You can experiment and add things. Which is what led me to this beet, egg salad recipe! I’m always looking for fun healthy breakfasts to share with you all!!
Breakfast time at the table
Welcome back to the Table! Happy you are here for another healthy recipe.
Healthy recipes are my everyday here at home and bring me the most joy. Because I am a firm believer that just because it’s healthy, it doesn’t mean that it has to taste like shit. On the contrary healthy recipes, can be flavorful, balanced and nourishing. That is what makes cooking and food so exciting.
It’s about the journey to nourish our body and healthy whole foods is the way.
With all that to stay, let’s move on to my links and where you can find me (more below).
I am now an Amazon affiliate so want to disclose that I do have links to products I use in case you guys are curious! Now here’s the part where I drop all my links to my socials for you. Appreciate you!
The first stop is always IG. I am there most often to talk on my stories and respond to DMs and comments. So, if you ever want to get in touch with me, my DMs are a great place to go! Also, if you have a bread question hit me up.
Pinterest is the best place to save these recipes. You can put them in a folder and keep it all organized!
The final spot, where big things are happening… YouTube. I am starting long form content on there and will be doing tutorials on cooking. Super excited about this and would love to see you over there.
Hope you enjoy this recipe!! Happy eating!
What Inspired this Beet Egg Salad
This recipe has been in my brain for a long time, since I made my other egg salad, I’ll link it here.
That egg salad was so good and just left me feeling satiated for hours. So then I thought how could I do this with beets because beets are one of my favorite foods on the planet. Then came this recipe. If you aren’t a beet lover I would move on to the over egg salad recipe! But if you’re like me, you will love this recipe.
I want to help people move away from the oats and step into the eggs. Showing you that breakfast should leave you feel full/satiated far longer than an hour or two.
What you may need for this recipe:
- Quality Extra Virgin Olive Oil – Don’t skimp on your health! When it’s a part of your everyday cooking it is a part of your health and not all olive oils are created equal. I linked one that I trust and use daily.
- Mixing Bowls – For these types of recipes I like to use my stainless steel mixing bowls. They make it so easy to mix and handle. I linked some good ones.
- Stainless Steel Pots – I want to get more and really invest in good pans. I have one good little pot that I used to boil my eggs and it’s just a cuisinart stainless steel.
Health Benefits of Eggs:
High-Quality Protein – Eggs contain all nine essential amino acids, making them a complete protein source, ideal for muscle repair and growth.
Rich in Vitamins – Vitamin D: Supports bone health and immune function. Vitamin B12: Essential for red blood cell production and nervous system health. Vitamin A: Promotes healthy vision and skin.
Minerals for Wellness – Selenium: Acts as an antioxidant and supports thyroid health. Iron: Helps transport oxygen in the blood.
Heart Health & Brain Function – Contain choline, which helps reduce inflammation and supports heart function and is essential for brain development and cognitive function.
Eye Health – Rich in lutein and zeaxanthin, antioxidants that help protect eyes from macular degeneration and cataracts.
Supports Pregnancy – Nutrients like choline and folate are crucial for fetal brain development.
[I am not a Dr. This is not a substitue for medical advice. If you have questions about anything you should talk to your Dr.]
Which Eggs Should I Buy??
Great question!!! When it comes to buying eggs, quality matters. The best is always to buy local if you can (I don’t have a farm near me, so I buy my eggs at Whole Foods).
Next best thing is “Organic Pasture Raised”, and if that is not available, then “Pasture Raised” is best.
Organic outdoor access vs. Non organic Pasture eggs: I always go with Pasture raised.
Here is a chart for reference.
| Feature | Organic with Outdoor Access | Pasture-Raised |
|---|
| Diet | Organic, non-GMO feed | Varies (may be organic or not) |
| Outdoor Space | Limited and often small | Minimum 108 sq. ft. per bird |
| Animal Welfare | Better than cage-free, but variable | High, focused on natural behaviors |
And this is why I opt always for “Pature Raised”. I want to feed myself and my family the best diet and nutrient dense foods possible. I feed myself and my husband eggs everyday so it is wildly important to choose as best I can. Hope this helps!
The Recipe:
Ingredients:
- 1/2 Large Beet or 1 Small Beet – Boiled
- 2 Hard Boiled Pasture Raised Eggs
- 2 Tbsp Dill – Rough chop
- 1/4 of an Avocado – Cubed
- 1/4 Red Onion – Finely chopped
- 2 Tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
Method:
- First, we start by boiling our eggs. For a full hard boil: Place your eggs in a pot with water and some salt, covering the eggs. Bring the water to a boil and let boil for 10 minutes. Remove from the hot water and place into a bowl of ice water to cool the eggs.
- Now, we are going to boil the beet. Place your beet on a pot of water and bring it to a boil. Boil for 30-45 minutes depending on how large your beet is. When the beet is ready you should be able to stab into it with a knife and take the knife back out very easily.
- When the beet is ready, transfer it to cold water to cool it down and then rub all the skin off with your hands. It should peel off extremely easily.
- Once the eggs have cooled off, we will peel them and then chop them up.
- Take your beet or half of beet and chop it up small like the eggs and add it to a mixing bowl.
- Then add the egg to the bowl as well.
- Now, we are going to take our dill and give it a rough chop and add it to the bowl.
- Then, we are going to take 1/4 of an avocado, cube it out and place it into the same bowl.
- Now, take the 1/4 of red onion and chop it super fine. Add it to the bowl.
- Add the olive oil, salt and pepper. Add a little salt at a time because you can always add more but you can’t take it away after it’s in there. Mix it well.
- You can eat it as is in a bowl or you can toast some sourdough and eat it on it. Or make an egg salad sandwich! YUM!
- You are done!!! I hope you enjoy this recipe and fuel your body with good things this morning!
Questions/Comments:
I hope you loved this recipe and if you did, I would love to hear from you! Let me know how it worked out or what you would add to your own egg salad creation!
Don’t forget to share your creations on Instagram and tag me so I can see your amazing breakfasts!
Thank you so much for being here! I appreciate you all and your support!
Other recipes You Will Love:
A Classic Quiche Recipe – Quiche is also an amazing high-protein breakfast you will love.
Healthy Chicken Salad – Looking to keep the healthy going after breakfast?? Try this salad!
Sourdough Bagels – The perfect add to your eggs in the morning!
Egg Salad with Beets – High Protein Breakfast
Course: RecipesDifficulty: Easy2
servings10
minutes40
minutesWhen thinking high protein breakfast my mind always goes to eggs. Eggs are extremely good for you and packed with protein. What’s great about egg salad is that it can be extremely diverse. You can experiment and add things. Which is what led me to this beet, egg salad! I’m always looking for fun healthy breakfasts to share with you all!!
Ingredients
1/2 Large Beet or 1 Small Beet – Boiled
2 Hard Boiled Pasture Raised Eggs
2 Tbsp Dill – Rough chop
1/4 of an Avocado – Cubed
1/4 Red Onion – Finely chopped
2 Tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
Directions
- First, we start by boiling our eggs. For a full hard boil: Place your eggs in a pot with water and some salt, covering the eggs. Bring the water to a boil and let boil for 10 minutes. Remove from the hot water and place into a bowl of ice water to cool the eggs.
- Now, we are going to boil the beet. Place your beet on a pot of water and bring it to a boil. Boil for 30-45 minutes depending on how large your beet is. When the beet is ready you should be able to stab into it with a knife and take the knife back out very easily.
- When the beet is ready, transfer it to cold water to cool it down and then rub all the skin off with your hands. It should peel off extremely easily.
- Once the eggs have cooled off, we will peel them and then chop them up.
- Take your beet or half of beet and chop it up small like the eggs and add it to a mixing bowl.
- Then add the egg to the bowl as well.
- Now, we are going to take our dill and give it a rough chop and add it to the bowl.
- Then, we are going to take 1/4 of an avocado, cube it out and place it into the same bowl.
- Now, take the 1/4 of red onion and chop it super fine. Add it to the bowl.
- Add the olive oil, salt and pepper. Add a little salt at a time because you can always add more but you can’t take it away after it’s in there. Mix it well.
- You can eat it as is in a bowl or you can toast some sourdough and eat it on it. Or make an egg salad sandwich! YUM!
- You are done!!! I hope you enjoy this recipe and fuel your body with good things this morning!
