Roasted Garlic Deviled Eggs Three Ways

Ingredients and Directions

For the Roasted Garlic

Directions

1. Preheat oven to 400℉.

2. Remove outer papery layers from garlic bulb, leave skins attached and cloves together at the base.

3. Cut tops about a ¼”-½” down, exposing garlic cloves.

4. Drizzle olive oil over exposed garlic and wrap tightly with foil.

5. Place on a baking sheet and roast for 30-40 minutes, or until cloves are caramelized and soft.

Ingredients

• 2 whole garlic bulbs
• 2 tsp olive oil

For the Roasted Garlic Herb Deviled Eggs

Directions

1. Slice eggs lengthwise in half, remove yolks and place in a bowl, reserving the whites.

2. Add roasted garlic to yolks and mash together with a fork.

3. Add remaining ingredients and mix until smooth.

4. Spoon or pipe yolk filling into whites, about 1 tablespoon per, garnish with additional chives.

Ingredients

• 6 large hard boiled eggs
• 1/2 cup mayonnaise
• 2 tbsp freshly chopped chives
• 1 tbsp freshly chopped parsley
• to taste salt and pepper

For the Barbeque Deviled Eggs

Directions

1. Slice eggs in half lengthwise, remove yolks and place in a bowl, reserving the whites.

2. Add roasted garlic to yolks and mash with a fork.

3. Add mayonnaise and barbecue sauce and mix until smooth.

4. Pipe or spoon mixture into egg whites, about a tablespoon each, garnish with chopped chives and bacon.

Ingredients

• 2 tbsp barbeque sauce
• 2 tbsp freshly chopped chives
• to taste salt and pepper

For the Sundried Tomato Feta and Ricotta Deviled Eggs

Directions

1. Slice eggs in half lengthwise, transfer yolks to a food processor, and reserve the whites.

2. To the food processor, add remaining ingredients. Blend until smooth, stopping to scrape sides and bottom of bowl when needed.

3. Pipe or spoon mixture into egg whites, about a tablespoon each, garnish with chives.

Ingredients

• 1/4 cup crumbled feta
• 1/4 cup ricotta
• 3 tbsp oil packed sundried tomatoes, drained