Deviled Eggs with Salmon Caviar and Roasted Garlic Recipe
Deviled eggs are one of those appetizers that everyone loves. And goes back for seconds. And thirds. They’re creamy, tasty, and indulgent; not to mention, easy to whip up since you probably already have the ingredients in your kitchen.
This holiday season, we’ve added a twist to our best deviled eggs recipe. Roasted garlic adds umami while luxurious salmon roe adds a pop of color and bite. And because you can make them in advance, you can actually celebrate the holidays with your guests, bite by bite.
1 whole head garlic
2 Tablespoons extra-virgin olive oil
12 large eggs
1½ cups mayonnaise
2 Tablespoons Dijon mustard
salt and pepper, to taste
fresh chives, for garnish
2 ounces salmon roe caviar
While your oven is preheating to 400°F, remove the papery outer layers from the whole head of garlic. Carefully cut ½ inch from the top of the garlic head. Place on a sheet of heavy-duty aluminum foil, drizzle with olive oil, and wrap to cover the garlic. Roast for 30 minutes until soft and fragrant, then remove from heat.
When cooled, squeeze the garlic cloves out of their skin and mash with a fork into a paste.
Cover the eggs with cold water in a large saucepan, then bring the water to boil over high heat. After the water has come to a rolling boil, remove the saucepan from the heat, cover and let sit for 10 minutes. Drain the eggs and cool for 15 minutes before peeling.
Peel the eggs then halve them lengthwise. Scoop the yolks into a bowl, and mash together with mayonnaise, dijon mustard, and up to 1½ tablespoons of the roasted garlic. Blend until smooth and creamy.
Place the halved eggs on a serving plate, then fill each egg with a spoonful of the egg yolk mixture or use a piping bag. Gently garnish with salmon roe and fresh chives.