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Black Garlic Deviled Eggs

Black garlic deviled eggs with creamy, tangy yolk filling and swirled black garlic paste. Boiled, 12-minute eggs are ice-bathed, peeled, piped, then topped with thin black garlic slices and microgreens.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Asian-American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 12 large eggs
filling
  • 0.5 cup mayonnaise
  • 4 black garlic
  • 1 tsp Dijon mustard
  • 1 tsp rice vinegar
  • 0.5 tsp soy sauce
  • 0.125 tsp salt
  • 2 black garlic
garnish
  • 1 microgreens or chives

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil over high heat. When boiling, cover the pot, remove from heat, and let stand 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel and halve the eggs lengthwise.
Make the black garlic yolk filling
  1. Mash the yolks with mayonnaise, black garlic paste, Dijon mustard, rice vinegar, soy sauce, and salt until smooth. Aim for a thick, pipeable texture with no visible lumps.
Fill and garnish
  1. Pipe the filling into the egg whites, filling each cavity completely. Use steady pressure so the tops look uniform.
  2. Top each deviled egg with a thin slice of black garlic. Add slices right on the surface for a visible dark accent.
  3. Finish with microgreens or chives for garnish. Keep the garnish light so it doesn’t hide the filling swirl.

Notes

Pro tip: For the cleanest piping, chill the boiled yolks and filling for 10–15 minutes if they feel loose. Store covered in the refrigerator up to 3 days; for best texture, keep garnishes separate and add right before serving. Freezing isn’t recommended because the whites and yolk filling can become watery. For a lighter option, swap mayonnaise for Greek yogurt (thicker style) and adjust with an extra pinch of salt if needed.