Serves 6
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1 Cut the eggs in half and remove the yolks with a teaspoon. Blend the egg yolks and cooked beetroot in a food processor until smooth. Flavour with salt and black pepper.
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3 Mix the avocado, garlic and olive oil in a food processor until smooth.
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5 Spoon the avocado mixture into a piping bag and pipe small piles on the beetroot filled eggs.
6 Serve with fresh herbs.
Fill a small saucepan half full with water. Bring the water to a boil over high heat. Place the eggs gently in the water with a spoon. Reduce the temperature. Simmer the eggs gently for 10-12 minutes. Remove from the heat and cool under cold running water.
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