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Beet-Filled Eggs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

These vibrant beetroot-filled eggs offer a sophisticated and colourful twist on the classic devilled egg. This vegetarian dish replaces the traditional yolk-based centre with a rich, earthy purple filling made from roasted red beetroot, crunchy walnuts, and sweet prunes. The addition of shop-bought pickled beetroot provides a sharp, tangy contrast that cuts through the creamy texture, while a slice of golden beetroot adds a fresh, crisp finish to every bite.

Perfect as a striking party appetiser or a nutritious snack, these eggs are as visually stunning as they are delicious. Because they can be prepared in advance, they are a practical choice for weekend entertaining or seasonal gatherings. Serve them on a large platter to showcase the beautiful contrast between the bright purple filling and the clean white of the boiled eggs.

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Ingredients for Beet-Filled Eggs

  • 2 medium red beets, scrubbed

  • 1 garlic clove, finely grated

  • 1/2 cup Parsley Mayo

  • 1/3 cup walnuts, coarsely chopped

  • 60ml prunes, chopped

  • 2 tablespoons fresh lemon juice

  • Kosher salt

  • 180ml store-bought pickled beets, finely chopped

  • 8 hard-boiled large eggs

  • 1 small golden beet, peeled, halved, thinly sliced

How to make Beet-Filled Eggs

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Preheat oven to 375°. Wrap red beets in foil and roast directly on the rack until a knife slides easily through the centre, 1 1/2 - 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 3/4" opening in tip of pastry bag. Pipe filling into eggs, mounding slightly. Top each with a golden beet slice.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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