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Black Garlic Deviled Eggs

Black garlic deviled eggs with creamy yolk filling are made by boiling, then standing and chilling for easy peeling. The filling is smooth and pale, swirled with dark black garlic paste, finished with thin black garlic slices and microgreens.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Asian-American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use large eggs.
Filling
  • 0.5 cup mayonnaise For a smooth, pipeable filling.
  • 4 black garlic Mash 4 cloves into a paste.
  • 2 black garlic Thinly slice 2 cloves for garnish.
  • 1 tsp Dijon mustard
  • 1 tsp rice vinegar
  • 0.5 tsp soy sauce Season gradually; use soy sauce as written in the recipe.
  • 0.125 tsp salt
Garnish
  • 1 microgreens or chives For topping each egg.

Equipment

  • 1 sheet pan

Method
 

Boil and set the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve them lengthwise.
Make the black garlic yolk filling
  1. Mash the yolks with mayonnaise, black garlic paste, Dijon mustard, rice vinegar, soy sauce, and salt until smooth. Stop once the mixture is pale and silky with no lumps.
  2. Pipe the filling into the egg white halves. Fill each cavity all the way to the top for a clean edge.
Garnish and serve
  1. Top each deviled egg with a thin slice of black garlic. Arrange slices so they sit centered over the filling.
  2. Garnish with microgreens or chives. Serve right away for the freshest look.

Notes

Pro tip: for the smoothest piping texture, mash yolks thoroughly before mixing and keep the ice bath quick so the centers stay tender and peel cleanly. Refrigerate in a covered container up to 2 days; for best texture, garnish with black garlic slices and microgreens/chives just before serving. Freezing is not recommended. Dietary swap: use vegan mayonnaise to make the filling dairy-free while keeping the same black garlic flavor.