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Garlic and Sage Deviled Eggs

Photo by Bernice Baran of Baran Bakery

Photo by Bernice Baran of Baran Bakery

Photo and recipe by Bernice Baran of Baran Bakery!

Deviled eggs are a holiday must at my family’s Italian-style Christmas dinner. What better way to make an Italian deviled egg than adding garlic and sage to it?

These garlic and sage deviled eggs are also the perfect New Year’s appetizer. Festive, delicious, easy to pull together, and filled with flavor, they’ll be the most popular dish on your appetizer table. Cheers to 2019!


  • 12 egg yolks

  • 1/2 c mayonnaise

  • 1 garlic cloves, minced

  • 1/8 c mustard

  • 1 tsp freshly chopped sage (2 if dried sage)

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 3 strips prosciutto


  1. Boil eggs for 12 minutes

  2. Peel eggs, cut in half, and remove egg yolks

  3. Combine egg yolks with mayonnaise, garlic, mustard, sage, salt and pepper in a food processor, until smooth

  4. Use a spoon or piping bag to fill eggs

  5. Top with fresh chopped sage and prosciutto!

Recipe Notes

Instead of prosciutto, you can top these deviled eggs with chopped chives, fresh cracked pepper or sriracha for that same flavor boost!