Ingredients
Roasted Garlic
| whole garlic bulbs |
2
|
| olive oil |
2 tsp
|
Roasted Garlic Herb Deviled Eggs
| large hard-boiled eggs |
6
|
| mayonnaise |
1/2 cup
|
| freshly chopped chives |
2 tbsp
|
| freshly chopped parsley |
1 tbsp
|
| salt and pepper |
to taste
|
Barbeque Deviled Eggs
| barbeque sauce |
2 tbsp
|
| freshly chopped chives |
2 tbsp
|
| salt and pepper |
to taste
|
Sundried Tomato Feta & Ricotta Deviled Eggs
| crumbled feta |
1/4 cup
|
| ricotta |
1/4 cup
|
| oil-packed sundried tomatoes, drained |
3 tbsp
|
Directions
Roasted Garlic
- PREHEAT oven to 400℉.
- REMOVE outer papery layers from garlic bulb, leaving skins attached and cloves together at the base.
- CUT tops about a ¼”-½” 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.
Roasted Garlic Herb Deviled Eggs
- 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, and GARNISH with additional chives.
Barbeque Deviled Eggs
- SLICE eggs in half lengthwise, REMOVE yolks, and PLACE in a bowl, reserving the whites.
- ADD roasted garlic to yolks and MASH with a fork.
- ADD mayonnaise and barbecue sauce and MIX until smooth.
- PIPE or SPOON mixture into egg whites, about a tablespoon each, and GARNISH with chopped chives and bacon.
Sundried Tomato Feta & Ricotta Deviled Eggs
- SLICE eggs in half lengthwise, TRANSFER yolks to a food processor, and RESERVE the whites.
- To the food processor, ADD roasted garlic and remaining ingredients. BLEND until smooth, stopping to scrape sides and bottom of bowl when needed.
- PIPE or SPOON mixture into egg whites, about a tablespoon each, and GARNISH with chives.