Beet and Egg Salad

Garnish a traditional egg salad with ground beetroot, fresh dill, and gherkins for showers, parties, or less dreary table dinners.
Place the eggs in a single layer in a large saucepan. Add cold water so that it covers the eggs by 1 inch. Bring to a boil over high heat. Turn off the heat, cover the pan and let it simmer for about 10 minutes. Drain and cover with cold water to stop cooking. When the eggs are cool, peel them. Cut into 1/2-inch thick cubes.In a large bowl, whisk together the mayonnaise and mustard until smooth. Using a rubber spatula, gently add the eggs, beets, gherkins, and chopped dill; mix well. Season with salt and pepper. Cover and refrigerate until completely cooled, at least 2 hours, before serving. Garnish with dill sprigs if desired.