Garlicky Deviled Eggs

The other night, a few of us went out to celebrate our friend’s birthday. It was lovely. Champagne, wine, deviled eggs. Seriously. I said deviled eggs. Until this point in my life, I thought that deviled eggs were something that your grandmother brought to the Fourth of July picnic on her little deviled egg plate. I had no idea that people ate these little buggers at other points in the year or that you could even order them at a restaurant. Obviously, I have been living under a rock.

Spurred by this  new revelation, I set out to make some deviled eggs at home. Just for fun. On a Friday morning. Cause I’m crazy like that. And, since I love garlic, I decided to make them garlicky. Yum.

Ingredients: 

Farm Fresh Eggs Ready To Be Boiled

6 beautiful eggs, hard boiled and cooled
1/3 to 1/2 cup mayonnaise or plain yogurt
1 teaspoon or so spicy brown mustard
1 clove garlic, grated
A squeeze or two of lemon juice
Paprika
Sea salt and freshly ground pepper

Directions: 

1. Carefully slice the eggs in half, lengthwise, removing the yolks to another bowl.

Perfect hard boiled eggs

2. Smash the yolks. Great job for the kiddos! I generally only use about half the yolks but you can use them all if you so desire.

Crumble the yolks

3. Combine the smashed yolks with the plain yogurt or mayonnaise, mustard, grated garlic (I used a microplane), a squeeze or two of lemon juice, a dash or two of paprika and a sprinkling of salt and pepper. Stir well.

4. Transfer mixture into a plastic bag and snip of the bottom corner with a scissor to make a totally-not-fancy decorator bag so that you can effortlessly squeeze your yummy filling back into the eggs.

5. Evenly distribute filling back into the eggs. Chill as long as necessary or eat immediately. Enjoy!

A note about hard boiled eggs … In January, I posted a little tutorial on making a perfect hard-boiled egg – click here to revisit it if you need a refresher. 

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