Save the hard-boiled egg yolks for your caviar accoutrements.
Ingredients
8 Servings
2
medium red beets, scrubbed
1
garlic clove, finely grated
½
cup Parsley Mayo (click for recipe)
⅓
cup walnuts, coarsely chopped
¼
cup prunes, chopped
2
tablespoons fresh lemon juice
Kosher salt
¾
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, 1½–2 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 ¾” opening in tip of pastry bag. Pipe filling into eggs, mounding slightly. Top each with a golden beet slice.
Step 4
DO AHEAD: Beet filling can be made 1 day ahead. Chill in pastry bag.
Nutrition Per Serving
Calories (kcal) 180 Fat (g) 11 Saturated Fat (g) 2.5 Cholesterol (mg) 190 Carbohydrates (g) 13 Dietary Fiber (g) 2 Total Sugars (g) 8 Protein (g) 8 Sodium (mg) 210
