Robin Daumit


Robin Daumit

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



This recipe will easily make a dozen. 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 – 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 – 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!