Roasted Garlic Deviled Eggs

 The month is past its halfway point and I'll begin this post yet again with my NaNoWriMo update.  I am now at the 30K mark, and have lost some steam in the past week.  I tried to get ahead last week, because I visited a friend in Rhode Island over the weekend, and writing just was not going to happen while I was there.  I am hoping to pick up some momentum and get ahead of the game.

In the mean time I bring another recipe!  I absolutely love deviled eggs, and I realized any time I've made them  I haven't put in any garlic.  This time I roasted a few garlic cloves (to cook them and so they would blend easier in with the yolks), and it tasted wonderful!  I also have to mention that the olives in the picture above are Garlic Stuffed Olives from Pickle Licious, which have been my latest olive obsession from them.  If anyone is a fan of olives and a fan of garlic, give them a try!

 Ingredients for this Recipe:

• 6 Eggs
• 3-4 Cloves of Garlic
• Mayonnaise
• 1 Tsp Dry Mustard
• Salt
• Crushed Red Pepper
• Paprika

 First, hard boil the eggs.  Put the eggs in a pot with water and bring it to a boil.  Once boiling, set the timer for 7 minutes, then take off the heat (while leaving the eggs in the water) for an additional 7 minutes.  When the time is up, dump the water from the pan, and quench the eggs in cold water.

While waiting for the water to reach boiling, roast the garlic.  There are very helpful guides to how to roast a whole head of garlic (like if you click here or here).  I only roasted a few cloves.  I started by preheating the oven to 350 degrees Fahrenheit.  Peel the cloves and wrap them in aluminum foil.  When the oven is up to temperature, place the wrapped cloves in the oven for 20-25 minutes, or until you can stick a fork through a clove easily.  Remove the cloves from the foil.  Put in a bowl and mash with a fork, then set aside.

When the eggs have cooled off remove the shells.  Then cut each egg in half (lengthwise).

 Gently remove the yolks, and place in the bowl with the garlic.

 Mash the yolks with a fork, stirring them together with the garlic.

Stir in mayonnaise until the mixture becomes creamy and smooth.  Add the dry mustard, a dash of salt, and crushed red pepper to taste.

Spoon the mix back into the egg whites, dividing it between the 12 eggs.  Sprinkle with paprika and it is ready to serve!