Beet-Filled Eggs

Name: Beet-Filled Eggs
Yield: 4 servings
Ingredients: 1 2 medium red beets, scrubbed; 1 1 garlic clove, finely grated; 1 1/2 cup Parsley Mayo; 1 1/3 cup walnuts, coarsely chopped; 1 1/4 cup prunes, chopped; 1 2 tablespoons fresh lemon juice; 1 Kosher salt; 1 3/4 cup store-bought pickled beets, finely chopped; 1 8 hard-boiled large eggs; 1 1 small golden beet; 1 peeled; 1 halved; 1 thinly sliced

From the kitchen of Carly

Roasted beets blended with walnuts, prunes, and garlic fill halved eggs in this elegant appetizer. The sweet earthiness of beets pairs beautifully with the richness of yolks, while pickled beets add brightness and snap. Unexpected, refined, and completely craveable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 medium red beets, scrubbed
11 garlic clove, finely grated
11/2 cup Parsley Mayo
11/3 cup walnuts, coarsely chopped
11/4 cup prunes, chopped
12 tablespoons fresh lemon juice
1Kosher salt
13/4 cup store-bought pickled beets, finely chopped
18 hard-boiled large eggs
11 small golden beet
1peeled
1halved
1thinly sliced

Instructions

Preheat oven to 375°. Wrap red beets in foil and roast directly on the rack until a knife slides easily through the center, 1 1/2 - 2 hours; let cool. Rub off skins with a paper towel; coarsely chop.
Pulse chopped red beets, garlic, Parsley Mayo, walnuts, prunes, and lemon juice in a food processor until smooth; season with salt. Stir in pickled beets. Place in a disposable pastry bag or resealable plastic bag.
Halve eggs lengthwise; remove yolks. Cut a 3/4" opening in tip of pastry bag. Pipe filling into eggs, mounding slightly. Top each with a golden beet slice.