Garlic Deviled Eggs

Deviled eggs are a no-brainer appetizer for your Easter gathering. They’re easy to make, easy to eat, and traditional as all get-out! This year, why not amp up the flavor and make Garlic Gold® Deviled Eggs for a change? We double up on roasted garlic flavor by adding a touch of Garlic Gold® oil to the egg yolk mixture and then topping them off with a pinch of crunchy, toasty Garlic Gold® Nuggets.

Before you start, read our tips for making the best hard boiled eggs:

• We’ve found that super-fresh eggs are actually harder to peel — the shell tends to stick to the egg white. Buy your eggs a week or so before you plan to hard boil them for easier peeling.
• Start by gently placing your eggs in the pot, *then* filling it with cold water. Set it on the stove, covered, over medium heat. When the water comes to a boil, turn it down to the lowest simmer and let the eggs cook for 12 minutes.
• To speed up the cooling process and avoid overcooking your egg yolks, plunge the just-boiled eggs into an ice water bath and let cool for 15-20 minutes before peeling.
• Rinse and wipe your knife clean before you slice each egg in half. The cleaner the knife, the more likely you’ll slice cleanly through the egg!