Roasted Garlic Aioli Deviled Eggs

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Serving: Makes 1 Dozen

Tip: Older eggs are best to use when making hard boiled eggs, they will peel easier.

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Place eggs in a pot large enough for the eggs to be in a single layer. Cover eggs with cold water, enough to cover eggs by 1-inch.

4. Bring water to a boil. Reduce heat to a simmer and cook eggs: 14 minutes for large eggs, 12 minutes for small and medium eggs, and 15 minutes for extra-large and jumbo eggs. Add 1 to 2 minutes more if eggs are not room temperature.

5. Plunge eggs into cold water to prevent further cooking. Once eggs are cooled peel off shells.

6. Cut eggs in half lengthwise. Remove egg yolks to a small bowl. Add aioli, salt and pepper. Mix until smooth and uniform. If dry, add more aioli or mayonnaise. Spoon or pipe egg yolk filling into each white. Sprinkle with paprika, garnish and serve.

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