Beet Filled Deviled Eggs

Beet Filled Deviled Eggs

Beet Lady

Beet Filled Deviled Eggs


A new twist on an old appetizer.


    • 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


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.

    1. 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.
    2. 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.