Beet-Filled Eggs
A sophisticated twist on deviled eggs featuring a vibrant beet filling mixed with Parsley Mayo, walnuts, and prunes, topped with golden beet slices. These colorful appetizers combine earthy, sweet, and tangy flavors.
Ingredients
- •2 medium red beets, scrubbed
- •1 clove garlic
- •½ cup Parsley Mayo
- •⅓ cup walnuts
- •¼ cup prunes
- •2 tablespoons fresh lemon juice
- •1 to taste Kosher salt
- •¾ cup store-bought pickled beets
- •8 large hard-boiled eggs
- •1 small golden beet
Cooking Instructions
- 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.
120 min
- 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.
10 min
- 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.
15 min
