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Black Garlic Deviled Eggs

Black garlic deviled eggs pair creamy yolk filling with the mellow, savory sweetness of black garlic. Chilling the filled egg whites helps the smooth filling set before a paprika finish.
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Prep Time 2 minutes
Cook Time 12 minutes
chilling 20 minutes
Total Time 34 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 132
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
For the filling
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 3 cloves black garlic peeled
  • 1 tsp apple cider vinegar
  • 0.13 tsp kosher salt
  • 0.13 tsp black pepper freshly ground
For the garnish
  • 0.25 tsp paprika

Equipment

  • 1 3-quart saucepan

Method
 

Cook the eggs
  1. Place the eggs in a single layer in a 3-quart saucepan.
  2. Cover the eggs with cold water by 1 inch.
  3. Bring to a boil over high heat.
  4. Cover, remove the pan from the heat, and let stand for 12 minutes.
  5. Drain the eggs.
  6. Rinse under cold running water until cool enough to handle, about 2 minutes.
  7. Peel the eggs.
Make the filling
  1. Halve the eggs lengthwise.
  2. Transfer the yolks to a medium bowl.
  3. Mash the yolks with the mayonnaise, Dijon mustard, black garlic, vinegar, salt, and pepper until smooth.
Fill and finish
  1. Spoon the filling into the egg white halves.
  2. Cover and refrigerate for at least 20 minutes.
  3. Sprinkle with paprika just before serving.

Notes

For the smoothest filling, mash the yolks thoroughly with the black garlic. Refrigerate covered for up to 2 days; freezing is not recommended. For a lighter variation, replace the mayonnaise with plain Greek yogurt.