Served over asparagus and delicate salad leaves and coated in a zesty dressing Black Garlic Deviled Eggs are a perfect Spring dish packed with fresh and rich flavour, vigor and character.
With many rich subtleties this dish is an elegantly dressed umami experience you could easily impress your guests with.
Richly flavoured egg yolks offer luxurious and mysterious notes of syrupy molasses, aged balsamic vinegar, and mild tamarind and soy sauce. I love the surprise factor this dish offers, revealed at first only by the unusual colour of the egg yolks.
As complex and difficult to describe as the Japanese umami, black garlic has a wonderfully complex flavour which I have been enjoying and exploring in recent months. You might remember my Black Garlic Chocolate Truffles and Salmon with Black Garlic Glaze recipes. As well as the black garlic deviled eggs they both happily take on a nice glass of mature red wine to help wash down the pleasant tanginess.
Black garlic adds a wonderful earthiness and intriguing depth to dishes without overpowering it with the common garlic flavour. The dressing with zesty lemon and honey offsets the bold taste of deviled eggs and joins them harmoniously together with the green part of the salad. Try it and let me know your thoughts down below in comments!
Do you crave more delicious egg food? Try my amazing Mayo-Free Egg Spread – light, fluffy and seriously delicious!
Where to buy black garlic?
- 5 whole eggs
- 3 teaspoons lemon juice
- 2 teaspoons extra virgin olive oil
- 3 black garlic cloves
- Good pinch of salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 tablespoon honey
- Zest of 1 lemon
- 1 teaspoon fresh thyme leaves, finely chopped
- 100g salad leaves - your choice
- 100g trimmed asparagus
- 3 tablespoons chopped chives or spring onions
- Boil a full kettle of water.
- Put 3 black garlic cloves in a mug, fill the mug with boiling water and leave aside for 5-10 minutes.
- Fill a medium size saucepan with the boiling water, bring to simmer. Drop asparagus into the pan and simmer for about 2 minutes. Using a slotted spoon, remove asparagus into a colander and rinse with cold water, reserve.
- Using a slotted spoon, lower 5 eggs, one by one, into the pan with water you cooked the asparagus in and simmer for 8 minutes. When done drain the hot water from the pan and cover the eggs with cold water to stop the cooking process. Leave to cool down.
- Meanwhile, combine dressing ingredients and set aside for later.
- Peel the eggs and then gently slice each egg in half. Using a teaspoon, remove all egg yolks from egg whites into a small bowl. Do your best to keep the egg whites in tact.
- Drain black garlic cloves (you can use this infused water in soups or sauces), which should turn even softer and mushier by now, and push them through a very fine sieve. Scrape the black garlic from the sieve into the bowl with egg yolks, add olive oil, lemon juice, good pinch of salt and using a fork mash it all into a completely smooth paste. Adjust the seasoning to your taste with salt and maybe even a tiny pinch of pepper.
- Place 1 heaping teaspoon of the black garlic and egg yolk paste onto the egg whites (where the egg yolk used to be). You might need to use another spoon to help push the paste of the teaspoon.
- In a large bowl, toss the salad leaves and asparagus with half the dressing. Tip it all onto a serving platter and arrange black garlic deviled eggs on the top. Spoon the remaining dressing over the black garlic deviled eggs, scatter chives or spring onions over and serve.