Go Back

Creamy Garlic Deviled Eggs

Creamy Garlic Deviled Eggs are a delightful twist on a classic favorite, perfect for gatherings with their rich flavors and velvety texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1-2 cloves garlic (minced, adjust to taste)
  • Salt and pepper (to taste)
  • Fresh chives or parsley for garnish (optional)
  • Paprika for sprinkling (optional)

Method
 

Preparation
  1. Place your eggs in a pot and cover them with water. Bring it to a boil over medium-high heat.
  2. Once boiling, cover the pot and turn off the heat, letting them sit for 12 minutes.
  3. After 12 minutes, transfer the eggs to an ice bath (a bowl of cold water) to stop the cooking process. Allow them to cool completely.
  4. Gently tap the eggs on a hard surface and peel them under running water to make the process easier.
  5. Slice the peeled eggs in half lengthwise. Carefully scoop the yolks into a mixing bowl, placing the egg whites aside on a serving platter.
  6. Mash the yolks with a fork. Add the mayonnaise, Dijon mustard, minced garlic, salt, and pepper. Mix until you achieve a smooth consistency.
  7. Using a spoon or piping bag, fill each egg white half with the creamy yolk mixture.
  8. Sprinkle with paprika and garnish with chives or parsley for that extra pop of color.
  9. Enjoy your Creamy Garlic Deviled Eggs at room temperature or chilled.

Notes

For a lighter version, substitute mayonnaise with Greek yogurt or silken tofu. Feel free to adjust the garlic to your preference. It's best to chill the mixture before filling the eggs and use fresh eggs for easier peeling.