Beet and Avocado Egg Salad

by | Eggs, Snacks & Nibbles

Making Beet and Avocado Egg Salad

Egg salad avocado are hard boiled eggs, stuffed with tahini and lemon infused avocado or herb and Greek yogurt pureed beets, piped into the halves of the cooked egg whites. Picture perfect for any occasion.

Party Egg Salad

It used to be, when I was growing up, that deviled eggs could be found at every picnic, spring luncheon or Easter spread. Some people even got creative and added chopped peppers or olives to the yolk mixture that was stuffed back into the egg white. 

How limited our culinary creativity was back then! Eggs already bring attention to themselves when served to guests, so why not knock their socks off with something so colorful they won’t be able to resist tasting. 

Tapas Luncheon

Oh how the avocado has taken centerstage in many culinary delights! Move over avocado toast, the egg salad avocado is about to replace you! 

Back in the 80’s, avocado salsa was pretty much the only way I ate avocado. Then I moved to Brazil in mid 2000, they turned their nose up to the idea of peppers, salt and lime on their avocado. Yep, they did! Instead, they pour sweetened condensed milk on their avocado dishes. Not a fan, but eventually realized I could make delicious desserts using this concept. 

One day, while boiling some eggs to create something different for a luncheon, I scooped out the boiled yolk, smashed it with avocado, added a little tahini and spooned this mixture back into the boiled egg white and wow… scrumptious!

Reconstructed Egg Salad

What is egg salad, actually? Boiled eggs with a variety of added ingredients sliced and mixed into chopped boiled eggs. But what if you took those ingredients you might add to your egg salad, mix them with just the boiled yolk, and stuff that mixture back inside the boiled egg white? The cooked egg white lends itself to firmly hold so many colorful fillings. I couldn’t help but to take that idea and run with it. This is, without a doubt, the best dang egg salad you will ever eat and it’s beautiful too!

Avocado and Beet Stuffed Eggs

Easter Egg Salad 

Do you boil eggs for Easter? Dye, paint or decorate the hard boiled eggs to place in a pretty basket display for an Easter table? What will you do with all those boiled eggs the next day… week?

Get yourself some avocados, and boil some beets and you will certainly transform all those hard boiled eggs into something way more interesting than a week of egg sandwiches! 

Piping The Fillings

How To Make Egg Salad Avocado

Once eggs have been boiled and peeled, simply pop out the yolk to use in preparation with an avocado salad or a beet salad mix. In the avocado salad mix, rather than use mayo, I use a little dollop of tahini.  So much healthier anyway. To that, a little lemon and garlic. Mix it well and scoop it back into the boiled egg white. 

The same is done with cooked beets. Puree the beets, removing the lumps, add a dollop of thick Greek yogurt with will not only enhance the texture but intensify the color of the beets as well, smash in the cooked egg yolks, flavor and the beautiful magenta colored beet salad is ready to scoop back into the boiled egg white. So, so pretty!

Ingredients Needed

  • Eggs
  • Beets
  • Avocado
  • Tahini
  • Yogurt
  • Garlic
  • Lemon
  • Olive oil
  • Salt
  • Black sesame seeds – optional

Equipment Needed

  • Boiling pot
  • Cutting board
  • Chopping knife
  • 2 Mixing Bowls
  • Pastry bag with fitted tip
  • Measuring cup
  • Measuring spoons
  • Garlic press
  • Citrus press
  • Stovetop or burner

BEET AND AVOCADO EGG SALAD

Recipe by Robin DaumitCourse: Eggs, Salads and Veggies
Servings

12

servings

Egg salad avocado is a hard boiled egg, stuffed with flavor infused avocado or herb pureed beets. 

Ingredients

  • Eggs – 6, boiled, cooled, peeled

  • Beets – 1 cup, peeled, cooked, mashed

  • Avocado – 1 very ripe avocado

  • Tahini – 1 tablespoon

  • Yogurt – 2 tablespoons, Greek or non-dairy

  • Garlic – 2 cloves

  • Lemon juice – 1 tablespoon

  • Olive oil – 1 tablespoon

  • Salt to taste

  • Pastry bag or small zip bag – 2, one for avocado, one for beets

Directions

  • Cut the boiled, peeled eggs in half, lengthwise. Pop out the yolks. Place 3 yolks in one medium size bowl and mash with a fork, and 3 yolks in a second medium size bowl and mash.
  • In one bowl, add the mashed beets, yogurt, 1 crushed garlic clove, 1 tablespoon olive oil and salt to taste. Mash well with a fork or hand mixer. Transfer this mixture to a pastry bag with a tip or in a small zip bag with a 1/4 inch hole cut on one corner.
  • In the second bowl, add the soft avocado to the mashed egg yolks, add tahini, 1 tablespoon lemon juice and salt to taste. Mash well with a fork or hand mixer. Transfer to a pastry bag with a tip or a small zip bag with a 1/4 inch hole cut in one corner.
  • Arrange halved boiled egg whites on a tray. Pipe the beet filling into 6 boiled egg whites, and avocado filling into the other 6 boiled egg whites. You can also had a little dollop on top each of the opposite color.

Notes

  • The beet filling will begin to stain the egg whites if left to sit longer than an hour, so do serve right away. 
  • I sprinkled black sesame seeds across the top for an added dimension of color contrast. Course black pepper will work just fine too. 

 

Beet Egg Salad

                        

 

My Muffin Madness

 

In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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kitchconfidante
kitchconfidante
3 years ago

Love that these use yogurt – great way to lighten it up!

 
Paula
3 years ago

love the colors, great idea

 

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