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Black Garlic Deviled Eggs

Black garlic deviled eggs combine creamy, smooth yolk filling with the mellow, savory flavor of mashed black garlic. Boiled eggs are filled and finished with paprika for an easy make-ahead appetizer.
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Prep Time 15 minutes
Cook Time 11 minutes
chilling 30 minutes
Total Time 56 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 133
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 2 cloves black garlic peeled and mashed
  • 1 tsp white vinegar
  • 0.125 tsp kosher salt
  • 0.125 tsp black pepper
  • 0.25 tsp paprika

Equipment

  • 1 2-quart saucepan

Method
 

  1. Place the eggs in a single layer in a 2-quart saucepan.
  2. Add cold water to cover by 1 inch.
  3. Bring to a full boil over high heat.
  4. Remove the pan from the heat.
  5. Cover the pan and let the eggs stand for 11 minutes.
  6. Transfer the eggs to an ice bath for 10 minutes.
  7. Peel the eggs.
  8. Cut the eggs in half lengthwise.
  9. Transfer the yolks to a bowl.
  10. Mash the yolks with the mayonnaise, Dijon mustard, black garlic, vinegar, salt, and pepper until smooth.
  11. Spoon or pipe the filling into the egg whites.
  12. Sprinkle with paprika.
  13. Refrigerate the deviled eggs for at least 20 minutes before serving.

Notes

For an especially smooth filling, mash the yolks thoroughly with the black garlic before spooning or piping. Store covered in the refrigerator for up to 2 days; freezing is not recommended. For a dairy-free option, use a dairy-free mayonnaise.