{"id":45923,"date":"2024-03-19T18:43:27","date_gmt":"2024-03-19T18:43:27","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=45923"},"modified":"2024-09-29T18:02:21","modified_gmt":"2024-09-29T17:02:21","slug":"black-garlic-devilled-eggs","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-devilled-eggs\/","title":{"rendered":"Black Garlic Devilled Eggs"},"content":{"rendered":"\t\t

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Black Garlic Devilled Eggs<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A great little appetiser \u2013 hard boiled eggs filled with Black Garlic mayonnaise; perfectly finished off with a slice of Black Garlic. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"Black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Pr<\/strong>ep: <\/b>30 mins + cooling | Cook: <\/b>6 mins | Makes<\/strong>:<\/b> 12<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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V:<\/strong>\u00a0use vegetarian Worcestershire sauce and vegetarian Dijon mustard<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
8 large eggs (you will need the extra egg yolks but only 6 whole eggs i.e.12 halves)<\/li>
2 tbsp BGK\u2019s Black Garlic Mayonnaise <\/b><\/a><\/span>or shop bought Black Garlic Mayonnaise<\/b><\/li>
**1 tsp Dijon mustard<\/li>
\u00bc tsp smoked paprika<\/li>
Salt and freshly ground black pepper to taste<\/li>
A few drops of Tabasco to taste<\/li>
A few drops of Worcestershire sauce to taste*<\/li>
1 tbsp extra-virgin olive oil<\/li>**
Freshly boiled water<\/li><\/ul><\/div>
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G<\/strong>arnish<\/b><\/div>
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A little cayenne pepper\u00a0<\/li>
1 tbsp snipped fresh chives<\/li>
2 cloves Black Garlic<\/b> – sliced<\/li><\/ul><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Method<\/span><\/p>
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.<\/li>
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*).<\/li>
Stir in a little boiling water in order to form a piping consistency.<\/li>
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.<\/li>
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.<\/li><\/ul>
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Top Tip: <\/b>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.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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