Roasted Garlic Deviled Eggs

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Always a hit at any party, these deviled eggs are layered with rich roasted garlic flavor.

Recipe tags: garlic base, easy difficulty, app, vegetarian, skillet

1 tsp	butter
1	onion, thinly sliced
¼ tsp	brown sugar
2 Tbsp	Better Than Bouillon^® Roasted Garlic Base
1 Tbsp	lemon juice
12	eggs
⅓ cup	mayonnaise
2 Tbsp	minced jarred roasted red pepper, drained well and patted dry
⅓ cup	prepared crispy fried onions

1

Melt butter in large skillet set over medium-high heat; cook onion and brown sugar, stirring often, for 8 to 10 minutes or until slightly softened and browned. Reduce heat to medium-low; stir in Roasted Garlic Base and lemon juice. Cook for 2 to 3 minutes or until onion is very tender. Let cool completely.
2

Meanwhile, place eggs in bottom of large saucepan in single layer; pour in enough cold water to cover eggs by at least 1 inch. Bring to boil over high heat; remove from heat. Cover and let stand for 12 minutes; drain and rinse under cold water. Peel eggs and cut in half lengthwise.
3

Carefully remove yolks and transfer to food processor. Set egg white halves aside. Add cooled onion mixture and mayonnaise to food processor with yolks; pulse until blended. Fold in minced red pepper.
4

Spoon or pipe mixture into egg white halves. Sprinkle crispy fried onions over top.

Tip: Garnish with finely chopped fresh chives or parsley if desired.

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