This beet egg salad is a low-carb version of pink potato salad. It's a unique egg salad recipe that is perfect for lunch or cookouts.
Dice the eggs, cooked beets and chop the dill.
Place the mayonnaise, olive oil, mustard and salt and pepper to taste into a mixing bowl, and stir until well combined.
Mix in the diced egg and beets, and carefully toss to combine.
Serve on lettuce wraps if desired.
Calories: 265 per serving
Net Carbs: 3 Net Carbs
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.