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Black Garlic Deviled Eggs

Black garlic deviled eggs with a smooth, pale filling swirled with dark black garlic paste. Hard-boiled yolks are mashed and piped back into the whites for an elegant bite-ready appetizer with a clean slice garnish.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Asian-American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Black Garlic Deviled Eggs
  • 12 large eggs Use large eggs for best filling-to-white ratio
  • 0.5 cup mayonnaise Helps create a smooth, pipeable filling
  • 4 cloves black garlic Mash 4 cloves into a paste, then thinly slice 2 cloves for garnish
  • 1 tsp Dijon mustard
  • 1 tsp rice vinegar
  • 0.5 tsp soy sauce For savory depth; use low-sodium if preferred
  • 0.125 tsp salt
  • 1 microgreens or chives Optional garnish; use for a fresh pop of color

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place eggs in a pot and cover with cold water, then bring to a boil over high heat. Once boiling, cover and remove from heat, then let stand for 12 minutes until yolks are fully set (no wet centers).
  2. Chill the eggs in an ice bath for 10 minutes to stop cooking and make peeling cleaner. Visual cue: shells should feel cool to the touch and whites look firm.
  3. Peel the eggs and halve them lengthwise. Arrange the halves cut-side up so the yolk grooves catch the filling.
Make the black garlic filling
  1. Mash the yolks with mayonnaise, black garlic paste, Dijon mustard, rice vinegar, soy sauce, and salt until smooth. Visual cue: the mixture should look pale and creamy with no yolk lumps.
Fill and garnish
  1. Pipe or spoon the filling into the egg whites, mounding slightly for a neat finish. Visual cue: each white should be evenly filled and level.
  2. Top each egg with a thinly sliced piece of black garlic. Visual cue: the garnish should be a dark slice centered on the filling.
  3. Garnish with microgreens or chives. Visual cue: add a small tuft or sprinkle right before serving for the freshest look.

Notes

Pro tip: Use room-temperature mayonnaise so the filling blends smoothly and pipes cleanly. Store assembled deviled eggs in the refrigerator up to 3 days in an airtight container; the whites may soften slightly over time. Freezing is not recommended for best texture. Dietary swap: for a dairy-free version, use a mayo made with plant-based ingredients (many are egg-free and still pipe well).