The millions of variations of deviled eggs could be found all over the internet, cookbooks, personal recipe collections, and of course, Pinterest. There were even more that were being spotlit during Easter meals. You could probably make a different type of deviled eggs each week until the end of days.
So, I decided to jump in the pool with this version. I got the roasted garlic flakes from my uncle, who got it from an Asian grocery store. I loved this recipe, and probably could have eaten the whole thing myself.
- 12 eggs, room temperature.
- Salt and pepper
- 2 tbsp vinegar
- 2 tbsp dijon mustard
- 1/4 cup mayonnaise
- 2 tbsp roasted garlic flakes, plus 1 tsp
- 1 tsp hot sauce
- In a large pot, cover single layered eggs with water with at least an inch of water above the eggs. Put vinegar in pot and boil on high, with cover. In the mean time, prepare a large bowl of iced water. Once the water boils, remove pot from heat and allow eggs to sit in water, covered, for 12 minutes. Then plunge the eggs in the iced water.
- Peel eggs. Discard the shells. Cut eggs in half lengthwise, and scoop out the hardened yolk into a small bowl. Add dijon mustard, mayonnaise, 2 tbsp roasted garlic flakes, hot sauce. Stir with a spoon, season with salt and pepper to taste.
- Spoon the mixture on the boiled egg halves. Sprinkle deviled eggs with paprika and remaining 1 tsp roasted garlic flakes.