Black Garlic Deviled Eggs

Black garlic deviled eggs with a creamy, smooth filling and dark black garlic swirls. Classic hard-boiled eggs are halved, yolks are mashed until silky, then piped and topped for an elegant bite.

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Prep Time 20

Cook Time 12

chilling 10

Total Time 42

Servings: 12 servings

Course: Appetizer, Snack

Cuisine: Asian-American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

Black garlic deviled eggs

12 large eggs Use room-temperature eggs if possible for more consistent results.
0.5 cup mayonnaise For a creamy, spoonable yolk filling.
4 clove black garlic Mash into a paste for the filling.
2 clove black garlic Thinly sliced for garnish.
1 tsp Dijon mustard Adds tang and helps flavor the filling.
1 tsp rice vinegar Brightens the yolk mixture.
0.5 tsp soy sauce Provides savory depth; use light soy for a milder flavor.
0.125 tsp salt Season to taste within the given amount.
1 microgreens or chives Use either option for a fresh top note.

Equipment

1 Dutch oven

Method

Cook and chill the eggs

Place the large eggs in a pot, cover with cold water, and bring to a boil.
Cover the pot, remove from heat, and let stand at room temperature for 12 minutes.
Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.

Make the filling and fill the eggs

Mash the egg yolks with mayonnaise, black garlic paste, Dijon mustard, rice vinegar, soy sauce, and salt until smooth.
Pipe the filling into the egg whites.
Top each with a thinly sliced slice of black garlic.
Garnish with microgreens or chives.

Notes

For the smoothest filling, mash yolks thoroughly before stirring in the mayonnaise and black garlic paste. Store assembled deviled eggs in the refrigerator up to 2 days, covered. Freezing is not recommended due to texture changes. For a lower-fat option, use light mayonnaise (or a mayo-style reduced-fat substitute) to keep the filling creamy while cutting calories.