Name: Beet-Filled Eggs
Ingredients: 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

Ingredients

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

Steps

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.