These aren't your grandma's deviled eggs. Built for a Halloween cocktail spread, this naturally dark twist gets its dramatic charcoal filling from sweet, savory black garlic and nutty black sesame. Pete & Gerry's Eggs keep the classic creamy center at the heart of things, while a blood-red drizzle of chili crunch brings heat, texture, and maximum spooky-season drama.
Instructions
- Cook the eggs. Bring a pot of water to a boil. Gently lower in the Pete & Gerry's Eggs and cook for 11–12 minutes. Immediately transfer to an ice bath and cool completely before peeling.
- Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks, black garlic cloves, black sesame paste, mayonnaise, Dijon, lemon juice, soy sauce, and black pepper into a medium bowl and use a fork to mash it all together. (Alternatively, blend all ingredients in a food processor.)
- Mash or blend until completely smooth and creamy, scraping down the sides as needed. The filling should be a deep charcoal gray. Taste and add salt as needed. If the filling is too stiff to pipe, mash or blend in another teaspoon of mayonnaise.
- Transfer the filling to a piping bag fitted with a large round tip, or use a zip-top bag with one corner snipped off. Pipe the filling generously into the egg whites.
- Spoon a little chili crunch over each egg, making sure each gets some of that glossy red chile oil.
- Finish with a few black sesame seeds and thinly sliced chives, if desired. Serve chilled or at cool room temperature.
You can find both black sesame paste and black garlic easily online and in Asian and specialty markets.
To make the black sesame paste at home. Add ½ cup toasted black sesame seeds to a small food processor or spice grinder and process until very finely ground and beginning to form a paste. Add a teaspoon or two of sesame oil for added viscosity and flavor, if you like.
