Roasted Garlic Deviled Eggs are full of incredible, complex flavours delivered in a bite-sized package. Make extra for your potluck, because you won’t be able to resist sneaking a few to snack on while you’re assembling these.
Haven’t you ever felt that your deviled eggs needed a lil somethin’ extra? We certainly do, because according to us, EVERYTHING needs MORE GARLIC.
And these deviled eggs definitely need two whole bulbs of Roasted Garlic to make them extra delicious. Once you try this, you won’t be able to go back to regular old deviled eggs.
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Ingredients + Substitutions
A few important notes on some of the ingredients used in our Roasted Garlic Deviled Eggs recipe:
Eggs: For deviled eggs, you’ll need fully cooked hard-boiled eggs. This takes around 12 minutes on the stove. Add the eggs to room temperature water, then turn the heat up to high and only start the 12-minute timer when the water starts to simmer.
Roasted Garlic: These buttery caramelized garlic bulbs add loads of savoury nutty flavour to your deviled eggs. Follow our recipe for how to Roast Garlic in the Air Fryer.
Mayonnaise: A must for the creamy flavour and smooth texture. We usually use Hellman’s, but we also like switching it up with Kewpie mayo, which is a Japanese mayonnaise with a rich taste.
Mustard: Any mustard will do—we’ve tested with Dijon and yellow mustard.
Cayenne Powder: Optional. Gives it a spicy kick if you love the heat.
See recipe card for quantities.
Directions
Step 1. Hard boil your eggs (12 minutes on the stove). Once cooled, slice them in half and scoop out the yolks into a small bowl.
Step 2. Into the bowl, add the roasted garlic, mayonnaise, mustard, salt, ground black pepper, and cayenne (optional).
Step 3. Mash the filling ingredients together until thoroughly combined with few lumps.
Step 4. Mix in diced scallions or chives.
Step 5. Spoon the filling mixture into a piping bag or small ziploc bag.
Step 6. Pipe it into the egg white halves, topping each egg generously.
Variations
You can repurpose leftover deviled eggs into a tasty filling for egg salad sandwiches. Just mash up the eggs so that the egg whites are in chunks and spread them on bread.
Storage
Fridge: Store roasted garlic deviled eggs in an airtight container in the refrigerator for up to four days.
Do not freeze deviled eggs. Frozen and defrosted hardboiled eggs get rubbery and watery.
Top Tip
No need to use a piping bag or piping tips to make deviled eggs. A simple ziploc bag is enough. Just fill the bag and snip a small hole in one corner, then squeeze the bag to pipe the filling into the eggs.
More Potluck Recipes
When I think of deviled eggs, I think of potlucks. So here are some finger foods, quick bites, and sides to make your feast complete:
Did you make this recipe? Please leave a rating or comment below to give me feedback and help out other readers.
Recipe Card
Roasted Garlic Deviled Eggs
Ingredients
- 6 to 7 hard boiled eggs
- 2 bulbs roasted garlic recipe here
- ⅓ cup mayonnaise
- 1 tablespoon mustard
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne powder optional
- 1 diced scallion *can sub with chives
Instructions
- Slice 6 to 7 hard boiled eggs in half and scoop out the yolks into a small mixing bowl.
- Into the bowl, add 2 bulbs roasted garlic, ⅓ cup mayonnaise, 1 tablespoon mustard, ½ teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon cayenne powder.
- Mash together until thoroughly combined with few lumps, then mix in 1 diced scallion.
- Spoon the filling mixture into a piping bag or small ziploc bag.
- Pipe the filling into the hollowed-out egg white halves. Sprinkle with herbs and pepper flakes as desired.
Bennee says
Hi, I tried making deviled eggs for the first time today with this recipe. They were an easy and tasty snack, and I'm planning on making another batch next week.
Kelly Zhang says
I'm happy to hear that Bennee! I'm actually going to these eggs again tonight for my office's Christmas potluck tomorrow 🙂