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Black Garlic Deviled Eggs

Black garlic deviled eggs with a silky, pale filling swirled with dark black garlic paste. Boiled then ice-bathed for clean yolks, piped back into the whites, and finished with thin black garlic slices and microgreens.
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Prep Time 20 minutes
Cook Time 12 minutes
ice bath + rest 22 minutes
Total Time 54 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Asian-American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup mayonnaise
  • 4 clove black garlic mashed into a paste
  • 2 clove black garlic thinly sliced for garnish
  • 1 tsp Dijon mustard
  • 1 tsp rice vinegar
  • 0.5 tsp soy sauce
  • 0.125 tsp salt
Garnish
  • 1 microgreens or chives

Equipment

  • 1 Dutch oven

Method
 

Boil and chill the eggs
  1. Place the eggs in a Dutch oven, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand at room temperature for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel them and halve lengthwise for deviled egg prep.
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. Mix thoroughly until the filling is pale and creamy with no lumps.
Fill, top, and garnish
  1. Pipe the filling into the egg whites. Aim for an even mound in each half so the swirl stays centered.
  2. Top each with a thin slice of black garlic. Place the slice so it sits flat and visibly dark on the filling.
  3. Garnish with microgreens or chives. Add a small pinch for bright green contrast right before serving.

Notes

For the cleanest yolks, use eggs that are fully chilled before halving, and let the boiled eggs rest off-heat for the full 12 minutes before the ice bath. Store covered in the refrigerator up to 2 days; freeze is not recommended for deviled eggs. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep the filling creamy with a tangier finish.