Black Garlic Deviled Eggs
Black Garlic Deviled Eggs
If you’re like us and enjoy taking a traditional dish and changing it up in an absolutely delicious fashion, this recipe is for you. Adding black garlic, handcrafted seasonings and minced fresh herbs to deviled eggs doesn’t just make them tasty, it makes them memorable. To go the extra mile for special gatherings, consider garnishing with edible flowers like we did (see notes).
Yield: 8-10
Black Garlic Deviled Eggs
If you’re like us and enjoy taking a traditional dish and changing it up in an absolutely delicious fashion, this recipe is for you. Adding black garlic, handcrafted seasonings and minced fresh herbs to deviled eggs doesn’t just make them tasty, it makes them memorable. To go the extra mile for special gatherings, consider garnishing with edible flowers like we did (see notes).
Prep time: 20 MinTotal time: 20 Min
Ingredients
- 8 large hard boiled eggs, cooked and peeled (see notes for how we prefer to prepare them)
- 1/4 cup mayonnaise (we love homemade or Primal Kitchen’s avocado oil mayo)
- 4-5 cloves black garlic, peeled and smooshed (about 2 tablespoons)
- 1 tablespoon dijon mustard
- 1/2 teaspoon Orie’s Garlic Salt, or to taste
- Freshly ground black pepper, to taste
- 1 tablespoon minced lovage or other fresh herbs of choice, for sprinkling
- Garlic Za’atar, for sprinkling
- Edible flowers, for garnish (optional)
Instructions
- Slice each hard boiled egg in half lengthwise. Remove the yolks and place the yolks into a medium-sized mixing bowl. Place empty egg halves on a platter and set aside.
- With the back of a fork, smash egg yolks in the mixing bowl. Add mayonnaise, black garlic and dijon mustard. Stir and mash until incorporated.
- Add salt and pepper to egg yolk mixture and stir. Taste and adjust seasonings if you like.
- Scoop the egg yolk mixture into either a piping bag fitted with a star nozzle (this method was used for our photos) or into a plastic bag with the corner snipped off.
- Pipe egg yolk mixture into empty egg halves.
- Sprinkle filled egg halves liberally with fresh lovage (other other herbs of choice) and Garlic Za’atar. Decorate with edible flowers (optional). Serve immediately or store in fridge for 1-2 days.
Notes
- Edible flowers pictured are wild violets, in abundant bloom during this time of year in almost any lawn that isn’t doused in herbicides (yet another reason not to use them!). Whenever foraging, it is imperative that you accurately identify the plants you are harvesting. Make sure you only forage in places that have not been sprayed with chemicals.
- To prepare hard boiled eggs, we adore the Instant Pot method. In a 6 qt Instant Pot, pour in 1 cup of water. Insert the rack that came with the Instant Pot into the bottom. Place eggs on the rack. Secure lid and ensure the valve is set to ‘Sealing”. Using the manual setting, cook at high pressure for 5 minutes. When the time is up, allow to naturally release for 5-6 minutes, then carefully switch the valve to ‘Venting’ and quick-release remaining pressure. Hot steam will come out of the valve as the unit depressurizes, so be sure to use caution. Immediately run the eggs under cold water until cool enough to handle, then peel.
Wild Violets in bloom in our non-sprayed farm yard
Black Garlic Deviled Eggs garnished with lovage, Garlic Za’atar, and wild violet flowers