Boil and peel the eggs

• Boil the eggs until hard-boiled, then cool, peel and halve them.
• Scoop the yolks into a bowl and set the whites aside.

Cut the beet shapes

• Slice the pickled beet into a square, then cut checkers or stripes.

Pattern the egg whites

• Lay the beet slices onto the egg whites and press gently so they stick.
• Let them sit for about 10 min for a deep pink, or 5 min for a lighter pink.

Make the filling

• Mash the yolks with the kewpie mayo and ricotta until smooth.

Fill and serve

• Remove the beet slices and pipe or spoon the filling into the patterned whites.