Black Garlic Deviled Eggs

Black garlic deviled eggs with a smooth, pale filling swirled with deep black garlic paste and finished with thin black garlic slices. Boiled eggs are chilled, peeled, halved, then piped and garnished for an elegant bite.

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Prep Time 20

Cook Time 12

ice bath 10

Total Time 42

Servings: 12 servings

Course: Appetizer

Cuisine: Asian-American

Calories: 122

Ingredients Equipment Method Notes

Ingredients

Eggs

12 large eggs Use large eggs for standard deviled-egg halves.

Filling

0.5 cup mayonnaise
4 cloves black garlic, mashed Mash into a paste.
2 cloves black garlic, thinly sliced Set aside for topping.
1 tsp Dijon mustard
1 tsp rice vinegar
0.5 tsp soy sauce Measure as 1/2 tsp.
0.125 tsp salt

Garnish

1 microgreens or chives

Equipment

1 sheet pan

Method

Boil and peel

Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Keep halved eggs steady so the yolk halves stay intact.

Make filling

Mash the yolks with mayonnaise, black garlic (mashed into a paste), Dijon mustard, rice vinegar, soy sauce, and salt until smooth. Press firmly to remove any lumps for a silky texture.

Fill and finish

Pipe the filling into the egg whites for even portions. Fill each half to the top edge.
Top each filled egg with a slice of black garlic (thinly sliced for garnish). Place the slice centered so it shows on top.
Garnish with microgreens or chives, using a small pinch per egg half. Arrange on a sheet pan for clean presentation.

Notes

Pro tip: mash the yolks thoroughly before mixing so the filling stays pale and creamy rather than grainy. Store deviled eggs in the refrigerator up to 3 days in a covered container. Freezing isn’t recommended because the filling texture can break. Dietary swap: for a lighter option, use light mayonnaise.