Always a hit at any party, these deviled eggs are layered with rich roasted garlic flavor.
Roasted Garlic Deviled Eggs
-
Prep:
15 min. -
Cook:
15 min. -
Serves:
12
Recipes
Recipe tags: garlic base, easy difficulty, app, vegetarian, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 tsp | butter |
| 1 | onion, thinly sliced |
| ¼ tsp | brown sugar |
| 2 Tbsp | Better Than Bouillon® Roasted Garlic Base |
| 1 Tbsp | lemon juice |
| 12 | eggs |
| ⅓ cup | mayonnaise |
| 2 Tbsp | minced jarred roasted red pepper, drained well and patted dry |
| ⅓ cup | prepared crispy fried onions |
Directions
-
1
Melt butter in large skillet set over medium-high heat; cook onion and brown sugar, stirring often, for 8 to 10 minutes or until slightly softened and browned. Reduce heat to medium-low; stir in Roasted Garlic Base and lemon juice. Cook for 2 to 3 minutes or until onion is very tender. Let cool completely.
-
2
Meanwhile, place eggs in bottom of large saucepan in single layer; pour in enough cold water to cover eggs by at least 1 inch. Bring to boil over high heat; remove from heat. Cover and let stand for 12 minutes; drain and rinse under cold water. Peel eggs and cut in half lengthwise.
-
3
Carefully remove yolks and transfer to food processor. Set egg white halves aside. Add cooled onion mixture and mayonnaise to food processor with yolks; pulse until blended. Fold in minced red pepper.
-
4
Spoon or pipe mixture into egg white halves. Sprinkle crispy fried onions over top.
Tip: Garnish with finely chopped fresh chives or parsley if desired.