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Appetizer
24 pieces
20 minutes
20 minutes
Chef Tom Fraker
12 Eggs
1/2 cup Real Mayonnaise
4 cloves Melissa’s Black Garlic – divided use
1 tablespoon Mustard
Kosher Salt & Freshly Ground Pepper – to taste
Place the eggs in a pot and cover with cold water by one inch. Bring the water to a boil, cover the pot and turn off the flame. Let rest for 17 minutes and then run under cold water to cool.
Peel the eggs and carefully halve them, lengthwise. Separate the yolks from the whites.
In a bowl, add the cooked egg yolks, mayonnaise, 3 chopped black garlic cloves, mustard, salt and pepper. Mash and mix well and fill the egg white halves. Chop the other black garlic clove and sprinkle over the top of the eggs.
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