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Preheat the oven to 340 degrees F.
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Cut the top off of the garlic, wrap in aluminum foil and drizzle with the olive oil.
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Place in a small baking dish and roast in the oven for 1 hour.
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Place the eggs in a large saucepan. Cover with cold water and add a tablespoon of white vinegar.
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Bring the eggs to a boil and cook them for 15 minutes.
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Dran and let cool in the sink. When the eggs are cool enough to handle, peel them.
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Cut the eggs in half. Remove yolks and place in a food processor.
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Squeeze the roasted garlic cloves out of their skins and add to the yolks.
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Add the remaining vinegar, mayonnaise, mustard powder, and black food coloring. Process until smooth.
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Season with kosher salt and freshly ground black pepper.
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Set out a serving platter.
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Gently push the bat cutter through each of the egg white halves.
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working with one at a time, flip the half over in your hand and used a small spatula to fill the egg white half with the yolk mixture.
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Arrange on the platter.
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Use the black salt or freshly ground black pepper for garnish and serve.