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Beet-Filled Eggs

From: bonappetit.com
SERVES 8

2 medium red beets, scrubbed
1 garlic clove, finely grated
½ cup Parsley Mayo (see below)
1/3 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

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.

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 ¾” opening in tip of pastry bag. Pipe filling into eggs, mounding slightly. Top each with a golden beet slice.

Do Ahead: Beet filling can be made 1 day ahead. Chill in pastry bag.

Parsley Mayo

At Kachka, in Portland, Oregon, they make mayo from scratch. But Hellmann’s (a.k.a. Best Foods) will do just fine. Makes about 2 cups

1½ cups (packed) fresh parsley leaves
1½ cups mayonnaise
2 tablespoons mustard
Kosher salt and freshly ground black pepper

Pulse parsley, mayonnaise, and mustard in a food processor until smooth; season with salt and pepper.