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Beet-Filled Eggs

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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.
3.
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.

Recipes sourced from Epicurious.com.

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