3/4 cup store-bought pickled beets, finely chopped
8 hard-boiled large eggs
1 small golden beet, peeled, halved, thinly sliced
PREPARATION
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.
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 3/4" 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.
Beet Filled Deviled Eggs
Beet Filled Deviled Eggs
A new twist on an old appetizer.
INGREDIENTS
PREPARATION
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.