Beet-Filled Eggs
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
59
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°
2
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
3
Rub off skins with a paper towel; coarsely chop
4
Pulse chopped red beets, garlic, Parsley Mayo, walnuts, prunes, and lemon juice in a food processor until smooth; season with salt
5
Stir in pickled beets
6
Place in a disposable pastry bag or resealable plastic bag
7
Halve eggs lengthwise; remove yolks
8
Cut a 3/4" opening in tip of pastry bag
9
Pipe filling into eggs, mounding slightly
10
Top each with a golden beet slice
11
Preheat oven to 375°
12
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
13
Rub off skins with a paper towel; coarsely chop
14
Pulse chopped red beets, garlic, Parsley Mayo, walnuts, prunes, and lemon juice in a food processor until smooth; season with salt
15
Stir in pickled beets
16
Place in a disposable pastry bag or resealable plastic bag
17
Halve eggs lengthwise; remove yolks
18
Cut a 3/4" opening in tip of pastry bag
19
Pipe filling into eggs, mounding slightly
20
Top each with a golden beet slice