Black Garlic Kitchen

Black Garlic Devilled Eggs

A great little appetiser – hard boiled eggs filled with Black Garlic mayonnaise; perfectly finished off with a slice of Black Garlic. 

Black Garlic Devilled Eggs

Prep: 30 mins + cooling | Cook: 6 mins | Makes: 12

V: use vegetarian Worcestershire sauce and vegetarian Dijon mustard

Ingredients

  • 8 large eggs (you will need the extra egg yolks but only 6 whole eggs i.e.12 halves)
  • 2 tbsp BGK’s Black Garlic Mayonnaise or shop bought Black Garlic Mayonnaise
  • 1 tsp Dijon mustard*
  • ¼ tsp smoked paprika*
  • Salt and freshly ground black pepper to taste*
  • A few drops of Tabasco to taste*
  • A few drops of Worcestershire sauce to taste*
  • 1 tbsp extra-virgin olive oil
  • Freshly boiled water
 
Garnish
 
  • A little cayenne pepper 
  • 1 tbsp snipped fresh chives
  • 2 cloves Black Garlic – sliced

Method

  • Put the eggs in a large saucepan. Cover with cold water then set over a high heat. As soon as the water comes to a rolling boil reduce the heat slightly. Cook the eggs for 6 minutes after the water has started simmering. Lift the eggs out with a spoon and plunge into ice-cold water then leave to cool.
  • Peel the eggs and slice in half. Scoop the yolks into a bowl using a teaspoon. Add the mayonnaise, mustard, smoked paprika, salt, pepper, Tabasco and Worcestershire Sauce. Mash everything together with a fork. Blitz with a hand held blender for a smooth finish. Add the oil and blitz again. Taste for seasoning and add extra ingredients to taste (marked with a star*).
  • Stir in a little boiling water in order to form a piping consistency.
  • Spoon the mixture into a piping bag fitted with a star icing nozzle. Pipe the mixture into the 6 hollowed-out eggs i.e.12 halves.
  • Garnish each egg with a light dusting of cayenne pepper and a sprinkling of snipped fresh chives. Decorate the top of each egg with a small sliver of sliced Black Garlic clove.
 

Top Tip: to prevent the eggs from cracking when the water boils take the eggs out of the refrigerator 2 hours in advance. Use older eggs which are easier to peel.

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