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

Image may contain Food Confectionery Sweets Dish Meal Dessert Furniture Dining Table Table Egg and Pottery

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

See Related Recipes and Cooking Tips

19 Devilishly Clever Takes on Deviled Eggs
If you're just sprinkling on stale paprika and calling it a day, you're doing it wrong.
Unbeatable Beet Recipes
The root vegetable that can't be beat.

Chocolate-Date Bran Muffins

Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.

Easter Salad

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

Green Beans With Tahini Sbagliato

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.