Roasted Garlic Deviled Eggs Three Ways
INGREDIENTS – ROASTED GARLIC:
2 whole garlic bulbs
2 tsp. olive oil
DIRECTIONS – ROASTED GARLIC:
1.) Preheat oven to 400℉.
2.) Remove outer papery layers from garlic bulb, leave skins attached and cloves together at the base.
3.) Cut tops about a ¼”-½” down, exposing garlic cloves.
4.) Drizzle olive oil over exposed garlic and wrap tightly with foil.
5.) Place on a baking sheet and roast for 30-40 minutes, or until cloves are caramelized and soft.
INGREDIENTS – ROASTED GARLIC HERB DEVILED EGGS:
6 large hard boiled EGGS
1/2 cup mayonnaise
2 Tbsp. freshly chopped chives
1 Tbsp. freshly chopped parsley
Salt & pepper, to taste
DIRECTIONS – ROASTED GARLIC HERB DEVILED EGGS:
1.) Slice eggs lengthwise in half, remove yolks and place in a bowl, reserving the whites.
2.) Add roasted garlic to yolks and mash together with a fork.
3.) Add remaining ingredients and mix until smooth.
4.) Spoon or pipe yolk filling into whites, about 1 tablespoon per, garnish with additional chives.
INGREDIENTS – BARBECUE DEVILED EGGS:
6 large hard boiled EGGS
2 Tbsp. barbecue sauce
2 Tbsp. freshly chopped chives
Bacon for topping
Salt & pepper, to taste
DIRECTIONS – BARBECUE DEVILED EGGS:
1.) Slice eggs in half lengthwise, remove yolks and place in a bowl, reserving the whites.
2.) Add roasted garlic to yolks and mash with a fork.
3.) Add mayonnaise and barbecue sauce and mix until smooth.
4.) Pipe or spoon mixture into egg whites, about a tablespoon each, garnish with chopped chives and bacon.
INGREDIENTS – SUNDRIED TOMATO FETA & RICOTTA DEVILED EGGS:
6 large hard boiled EGGS
1/4 cup crumbled feta
1/4 cup ricotta
3 Tbsp. oil packed sundried tomatoes, drained
Chives for garnish
