Get ready to indulge in food ecstasy with these signature Deviled Eggs with Black Garlic and Black Truffles by Ukulele Jay! This is a dish straight out of a Michelin star-winning restaurant but it’s so easy that you’ll be able to impress anyone who tries this dish with minimal effort.
If you’re a hardcore foodie, you probably know what Black Garlic is, but if you’re like most people, this is probably new to you. Black Garlic isn’t a special type of garlic that’s grown, it’s made. Black Garlic is simply fresh garden variety white garlic that’s been aged by warming whole bulbs in a range of 140 to 190 degrees Fahrenheit in high humidity for an extended period of time, typically a month or longer. During this aging process, the cloves undergo the Maillard reaction as the heat changes the amino acids and sugars in the garlic to create tender black garlic.
The tenderness and color aren’t the only thing this process changes, the taste is something out of this world. Black garlic has a slight tank reminiscent of tamarind, with a subtle sweetness of molasses that finishes with a complex umami note. Just a little bit of this stuff adds a whole lot of flavor to whatever dish you’re throwing in.
There’s nothing like the experience of a luxury restaurant, but with prices like that, it can’t be hard to justify. That’s why we love these Deviled Eggs with Black Garlic and Black Truffles because they’re something we’d expect to see at a 5 star restaurant but they’re easy to make on our end and relatively affordable. Because once you’ve got the ingredients, you can make multiple batches! The black garlic with the earthy, musky black truffle slices combine with the traditional egg filling to create a melody of umami flavor that just can’t be beat. Try these once, and you’ll be hooked!