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Black Garlic Deviled Eggs

Black garlic deviled eggs with a smooth, pale yolk filling swirled with dark black garlic paste. Boiled, halved eggs are chilled briefly, then piped and finished with thin black garlic slices and microgreens.
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Prep Time 20 minutes
Cook Time 12 minutes
standing + chilling 22 minutes
Total Time 54 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Asian-American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Eggs and filling base
  • 12 large eggs
  • 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 measure accurately
  • 0.125 tsp salt
Garnish
  • 1 microgreens or chives

Equipment

  • 1 pot

Method
 

Boil and chill the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Chill the boiled eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Keep the halves stable so the yolk stays intact for filling.
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 and scrape the bowl often for an even pale filling.
Fill and finish
  1. Pipe or spoon the filling into the egg whites, creating a neat mound in each half. Aim for a smooth surface with no gaps at the edges.
  2. Top each deviled egg with a thin slice of black garlic. Place it centered so the dark slice is visible in the filling swirl.
  3. Garnish with microgreens or chives. Finish immediately or cover loosely and refrigerate until ready to serve.

Notes

For the cleanest piped texture, make the filling right after peeling while the yolks are still warm, then chill only the assembled eggs. Refrigerate deviled eggs in a covered container for up to 2 days; they do not freeze well. If you want a lighter option, replace half the mayonnaise with plain Greek yogurt for a tangier filling that still pipes smoothly.