Appetizer
Roasted Garlic Herb Deviled Eggs
Deviled eggs with a savory roasted garlic twist
Yields 12 Servings
Prep + Chill Time
30 min
Cook Time
40 min
Total Time
1 hour 10 min
Ingredients
Roasted Garlic
- 2 whole garlic bulbs
- 2 tsp olive oil
Roasted Garlic Herb Deviled Eggs
- 6 large hard boiled Rosemary Farm eggs
- 1/2 cup mayonnaise
- 2 tbsp freshly chopped chives
- 1 tbsp freshly chopped parsley
- Salt & pepper, to taste
Instructions
- Preheat oven to 400℉.
- Remove outer papery layers from garlic bulb, leave skins attached and cloves together at the base.
- Cut tops about a 1/4”-1/2” down, exposing garlic cloves.
- Drizzle olive oil over exposed garlic and wrap tightly with foil.
- Place on a baking sheet and roast for 30-40 minutes, or until cloves are caramelized and soft.
- Slice eggs lengthwise in half, remove yolks and place in a bowl, reserving the whites.
- Add roasted garlic to yolks and mash together with a fork.
- Add remaining ingredients and mix until smooth.
- Spoon or pipe yolk filling into whites, about 1 tablespoon per, garnish with additional chives.
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