Avocado Deviled Eggs

Place eggs in a pan, covered in an inch of cold. Heat on medium for 10-15 minutes, until it boils.

Place a lid on the pot, remove from the heat and rest for 12-14 minutes.

Clean, peel & slice one large beet. Place it in a saucepan with water, vinegar and salt. Bring the beet to a boil and cook for 20 minutes.

Soak cooled eggs in cooled beet juice for an hour

Remove and dry the eggs, then cut them in half

Mix yolks with avocado, yogurt, lime and salt

Place mixture in piping bag with a large star tip

Pipe into egg whites and garnish with cilantro