Appetizer
American
24
20 minutes
20 minutes
Traditional deviled eggs get an umami upgrade with rich, mellow black garlic folded into the creamy yolk filling. The perfect balance of tangy mayo, mustard, and savory black garlic creates a luscious bite, topped with a sprinkle of chopped black garlic for an elegant finish.
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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