THIS, is without a doubt, the best dang egg salad you will ever eat! And it’s beautiful too, don’t you think?

 The beets and eggs can be cooked in advance, and simply put together just before you serve it. 

A delicious luncheon, served with HOMEMADE CRACKERS, and a glass of wine!

 Three Parts

        Egg preparation

        Beet preparation

        Avocado preparation

Eggs  6

Yields 12


Boil the eggs on medium heat for 7 minutes. Rinse in cold water immediately to make shells easier to peel. A little trick also, is to put a lemon wedge into the water. It works like a charm. When you are ready to assemble, cut eggs in half (oval shape exposed). Remove yolks gently and set aside.

 Beets Ingredients 

        Beets – 1 cup of cooked beets (gently boiled, cooled, and peeled)

        Yogurt – 2 tablespoons, Dairy or Non-Dairy

        Yolks – 3 of the cooked yolks

        Garlic – 1 clove, crushed

        Salt – 1 teaspoon

        Olive Oil – 1 tablespoon



Place all of the beet ingredients in a processor or blender, and puree until creamy. Transfer to a bag for piping, (either a piping bag fitted with a ½ inch hole, or a zip bag with one corner cut at an angle to create a ½ inch hole). Set aside in fridge until ready to use.

 Avocado Ingredients

        Avocado – 1soft avocado, cut into pieces

        Yolks – 4-5 depending on how many you cooked

        Tahini – 1 tablespoon plain tahini, or with Zaatar flavor (¼ teaspoon of several of these spices: thyme, oregano, sumac)

        Lemon – 1 tablespoon of the juice

        Salt – 1 teaspoon


Place all of the avocado ingredients in a processor and puree until creamy. Transfer to bag for piping just as the beets instructed. Can be done a little in advance, but remember avocados will lose their color fast if exposed too long to air.


Once you are ready to assemble, simply pipe avocado into egg cavity with beets on top, or the reverse. We have found that the colors in the beet mixture will bleed into the egg white rather quickly, so we usually opt to put the avocado in first, though both look beautiful.

Black Sesame Seeds sprinkled across the top just before serving, offer a lovely contrast to the colors, but coarse black pepper will work just fine too.

I will confess, as beautiful as these are, they taste even better than they look!