Roasted Garlic Deviled Eggs with Bacon and Chives
Deviled eggs with roasted garlic, bacon and chives
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Appetizer, Lunch, Side Dish
- 1 dozen large eggs
- 1/2 cup mayo more or less to taste
- 3 tbsp apple cider vinegar more or less to taste
- 1 head garlic roasted
- salt to taste
- 4 tbsp chopped cooked bacon
- 2 tbsp chopped chives
Boil the eggs according to your preference. I place mine into a pan and cover with cold water. I bring to a boil and then cook at a simmer for 16 minutes. Then I immediately immerse them in an ice bath, which helps to shrink them away from the shell and makes peeling easier.
Peel the eggs and cut in half, putting the yolks in bowl.
Chop the top off the garlic head, drizzle with olive oil and sprinkle with salt and wrap tightly in foil. Cook at 400 for a hour.
Squeeze the roasted garlic cloves into a bowl and mash with a little salt. Add the yolks, mayo to taste, vinegar to taste, and a bit of salt. Mash well and taste and adjust seasoning. You want light, fluffy filling....not too wet and not too stiff.
If you want to be fancy, put the filling in a piping bag and pipe into the eggs. If you are like me and most of the time too lazy to do this, just spoon the filling in.
Top with chopped bacon and chives and store in the fridge until serving.
Keyword Appetizer, Eggs, Lunch, Side Dish