Description
A savory American appetizer elevating classic deviled eggs with roasted garlic, fresh herbs like dill and parsley, and tangy mustard. Silky, herbaceous, and balanced, these make a perfect party starter or picnic food.
Ingredients
12 large eggs
3 garlic bulbs
1/2 cup mayonnaise
1/3 cup fresh herbs (dill, parsley, or chives)
1 tbsp mustard
Salt to taste
1 tsp lemon juice
1 tsp olive oil for garlic roasting
Instructions
Place eggs in a single layer in a saucepan. Cover with cold water and add 1 tsp salt. Bring to a boil, then remove from heat, cover, and let sit 11 minutes.
Run eggs under cold water for 2 minutes. Tap shells and peel under water to remove membrane. Chill in fridge for 5 minutes.
Preheat oven to 400°F (200°C). Wrap garlic bulbs in foil with 1 tsp olive oil. Roast for 30 minutes until soft and golden. Squeeze into paste.
Whisk mayo, roasted garlic paste, herbs, mustard, 1 tsp lemon juice, and salt gradually until balanced. Process in food processor for 30-45 seconds until smooth.
Halve chilled eggs. Scoop yolks into a bowl, mash, then mix with the filling. Pipe or spoon filling into egg white halves. Garnish with fresh herbs and a mustard drizzle.
Notes
Peel garlic while warm for easier removal
Adjust lemon juice to balance acidity
Greek yogurt can replace mayo for a lighter version
Store assembled deviled eggs covered in fridge up to 2 days
Nutrition
- Serving Size: 1 egg
- Calories: 85
- Sugar: 1g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 185mg