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Black Garlic Deviled Eggs

Black garlic deviled eggs with a silky, pale filling swirled with dark black garlic paste. Boiled eggs are chilled for easy peeling, then piped and finished with thin-sliced black garlic and microgreens for a bold, savory bite.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Asian-American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use eggs at refrigerator temperature for steadier peeling.
Deviled egg filling
  • 0.5 cup mayonnaise
  • 4 black garlic Mash 4 cloves into a paste; reserve 2 cloves for thin slices.
  • 2 black garlic Thinly slice for garnish.
  • 1 tsp Dijon mustard
  • 1 tsp rice vinegar
  • 0.5 tsp soy sauce
  • 0.125 tsp salt
Garnish
  • 1 microgreens or chives Use microgreens for a delicate finish, or chives for a classic green topping.

Equipment

  • 1 sheet pan

Method
 

Boil, stand, and chill
  1. Place large eggs in a pot and cover with cold water, then bring to a boil on high heat. When boiling, cover the pot, remove from heat, and let stand for 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel and halve lengthwise while the eggs are cold.
Make the filling
  1. Mash the egg yolks with mayonnaise, black garlic paste, Dijon mustard, rice vinegar, soy sauce, and salt until smooth. Stop and scrape the bowl as needed for an even, pale filling.
Fill and finish
  1. Pipe (or spoon) the filling into the egg white halves. Aim for an even swirl so the filling looks neatly filled in each well.
  2. Top each deviled egg with a thin slice of black garlic. Let the slice rest flat so it stays visible on the surface.
  3. Garnish with microgreens or chives right before serving. Add a light pinch so the green looks fresh and not crowded.

Notes

For the smoothest filling, mash the yolks thoroughly and ensure the black garlic paste is evenly blended before seasoning adjustments. Store covered in the refrigerator up to 2 days; for best texture, garnish with microgreens/chives just before serving. Freezing is not recommended because the filling’s mayonnaise texture can break after thawing. If you want a dairy-free swap, use a vegan mayonnaise in the same amount.