Place the eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 10 minutes.

Transfer the eggs to an ice bath to cool for 5 minutes, then peel and slice in half.

In a mixing bowl, combine the mashed avocado, mayonnaise, Dijon mustard, pickled beet juice, salt, and black pepper. Mix until smooth.

Scoop the yolks from the egg halves and add to the avocado mixture. Mix until well combined.

Spoon or pipe the avocado filling back into the egg whites.

Top each deviled egg with diced pickled beets and a sprinkle of chopped chives.