Pink deviled eggs with avocado hummus and egg yolk coral

Prep time: 20 minutes + resting time
Cook time: 6-7 minutes.
Servings: 6 people

For the eggs:

• 6 medium eggs
• 3 pre-cooked red beets
• 1 teaspoon of vinegar
• 1 glass of water
  

For the hummus:

• 2 Hass variety Sicily Avocados
• 4 yolks from the hard-boiled eggs
• 1 teaspoon of tahini
• 2 teaspoons of lemon or lime juice
• Salt and pepper
  

To garnish:

• 2 yolks from the hard-boiled eggs
• Marjoram leaves

Method

1. Place the eggs in a saucepan with cold water, bring to a boil and cook for about 6-7 minutes. Remove the eggs and immerse them in cold ice water for a few minutes.
2. Meanwhile, put the beets, water, and a teaspoon of vinegar into a blender cup and blend well until you get a smooth, not-too-dense purée.
3. Peel the now lukewarm eggs and immerse them in the beet pulp, letting them rest in the refrigerator for 12 hours.
4. The next day, remove the eggs from the beet pulp, rinse them, and cut them in half, removing the yolks.
5. Process 4 of the yolks together with the other hummus ingredients using a hand blender and put the mixture into a pastry bag. Fill the cavities of the halved hard-boiled eggs and arrange them on a serving plate.
6. Crumble the other two yolks with your fingertips and sprinkle the 'mimosa' over the hummus. Garnish with marjoram leaves and refrigerate until serving.

Extra tip:

Don't throw away the leftover beet purée; use it for a risotto!