Place eggs in a small saucepan and cover with cold water by an inch. Heat over medium-high until water begins to boil. Turn off the burner and cover the saucepan. Let eggs rest for 10 minutes.
Remove eggs from the saucepan and transfer to a bowl of ice water. Let them cool in the ice bath for about 10 minutes.
Remove the eggs from the water and gently crack and peel off the shells. Slice the eggs into thin rounds and set aside.
Meanwhile, transfer the rye bread or crispbread to a clean work surface. Fan half the avocado avocado slices over the top of one piece of bread, Drizzle with 1 teaspoon lemon juice and a little olive oil. Fan the egg slices next to the avocado slices. Season everything with salt and pepper. Spoon half of the pickled beets on top of the avocado. Garnish with a dill sprig or microgreens, if desired. Repeat with the remaining piece of bread and serve immediately.
Calories: 336kcal | Carbohydrates: 27g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 313mg | Potassium: 640mg | Fiber: 9g | Sugar: 4g | Vitamin A: 384IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 3mg