Pickled Eggs with Beet Brine and Avocado Filling

01Method

1. 1

   In a medium saucepan, combine the vinegar, water, sugar, salt, and diced beet pieces. Bring to a boil, then remove from heat and let cool completely. Pour the cooled brine into a sealed glass jar, add the peeled eggs, cover, and refrigerate for at least 8 hours or overnight to develop the pink color.

2. 2

   Remove the beautifully colored eggs from the marinade using a slotted spoon. Pat them dry gently with paper towels, slice them lengthwise in half, and carefully remove the yolks.

3. 3

   Blend or mash the yolks together with the avocado flesh, mayonnaise, lemon juice, salt, pepper, and herbs until smooth. Transfer the mixture into a pastry bag (or sturdy plastic bag with a corner cut off) and pipe decoratively into the egg white halves.

4. 4

   Garnish each with a sprig of fresh herb and serve.