In a tall bowl or glass, combine egg yolk, mustard, olive oil, lemon juice, and water. Blend with an immersion blender for 90 seconds until very smooth and thick. Add garlic and blend until incorporated. If mixture doesn’t turn into what looks like mayonnaise, try adding another teaspoon of water or start a new batch and mix the second batch into the first batch.
Peel the hard-boiled eggs and slice in half lengthwise. For a more upscale presentation, cut off the thin ends and stand upright. Scoop out yolks into a medium-sized bowl. Add 1/4 cup garlic mayo and incorporate until smooth. Scoop mixture into a piping bag and pipe into the egg whites. Garnish with fresh dill and salt, if desired. Refrigerate up to 3 days.
This recipe will make more garlic mayo than is needed for the dozen deviled eggs. Use on ham sandwiches, in egg salad, or as a dipping sauce for roasted cauliflower. Refrigerate up to a week. If you don’t have an immersion blender, try a standard blender or whisk continuously for 15 to 20 minutes.
Per serving: 104 calories, 9 grams fat (2 grams saturated fat), 1 gram total carbohydrates, 0 grams fiber, 6 grams protein.
