Save the hard-boiled egg yolks for your caviar accoutrements.
Recipe information
Total Time
2 hours 20 minutes
Yield
8 Servings
Ingredients
2
1
½
⅓
¼
2
¾
8
1
Need to make a substitution?
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.