Name: Beet-Filled Eggs
Cook time: 20 minutes
Total time: 2 hours and 20 minutes
Ingredients: 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

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Beet-Filled EggsJeremy Liebman, food styling: Alison Attenborough, prop styling: Amy Wilson

Do ahead:

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

Recipe notes

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