Beet-Filled EggsJeremy Liebman, food styling: Alison Attenborough, prop styling: Amy Wilson
Do ahead:
Beet filling can be made 1 day ahead. Chill in pastry bag.
Recipe information
Total Time
2 hours and 20 minutes
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
Preparation
Step 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.
Step 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.
Step 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.
Recipe notes
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