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Egg Sandwich with Beet Garnish


  • 1 can sliced beets
  • 1 cup beet juice
  • 1 cup vinegar
  • 4 Tbsp. sugar
  • 4 cloves
  • 1 tsp. salt
  • 12 hard boiled eggs peeled
  • White bread cut in 2″ circles

Topping for Bread:

  • Mayonnaise
  • Fresh basil chopped fine


  1. Bring all ingredients to a boil (except the eggs and the beets). Let cool then add eggs and soak a minimum of 4 hours. If you want the whites to turn pink all the way through, let them stand about 7-8 hours. Save your beets for another recipe or you can add back to the juice after you are finished dying the eggs.
  2. Mix mayonnaise with fresh cut basil and top the bread circles with this mixture. Just before serving, slice the eggs carefully so you don’t lose any of the yolk. Top the bread slice with a slice of egg and then using a very small heart cutter, cut a slice of beet to go on top. You don’t want to put the beet heart on too soon or it will start to dye the yolk.