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Beet-Filled Eggs

['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']

Preheat oven to 375°. 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. 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.

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