Black Garlic Deviled Eggs

For Clarina’s Zesty Mayo:

-4 egg yolks

-1 cup of grapeseed oil

-1 dash of vinegar

-1 whole shallot; minced

-1/2 teaspoon of mustard powder

-1 teaspoon of chili paste

-1 dash of fresh lime juice

-Salt or soy sauce; as desired


For the eggs and filling:

-6 eggs; boiled and halved

-1/2 cup of Clarina’s  Zesty Mayo

-1 teaspoon of red wine or malt vinegar

-1 teaspoon of good quality mustard

-1 teaspoon of white miso

-A few dashes of hot sauce

-4-5 pieces of black garlic

-2 teaspoons of minced chives


To garnish:

-Fresh chili slices or chili paste

-Sliced scallion

-Fish eggs

For Clarina’s Zesty Mayo:

Add yolks to a food processor and pulse for fifteen seconds. While processor is running, drizzle grapeseed oil into yolk mixture at about the width of a pencil lead. Add vinegar, shallot, mustard powder, chili paste, lime juice and salt or soy sauce and puree briefly until all ingredients are thoroughly combined. Transfer mayo to bowl and set aside.


For the eggs and filling:

Remove yolks from egg halves and place in a food processor. Save the egg whites and set aside. Add mayo, red wine or malt vinegar, mustard, white miso, hot sauce and black garlic to processor and pulse until smooth and blended throughout. Stir in chives and transfer mixture to a piping bag. Squeeze contents of the piping bag into empty egg whites. Top with garnish.