Bring a medium-sized pot of water to a boil.
Using a slotted spoon, drop eggs in and cook exactly 11 minutes. Make sure the water remains at a gentle simmer and not too rapid of a boil. This ensures that the eggs won’t turn green.
Plunge cooked eggs into an ice bath to stop the cooking. Once cooled, peel and slice eggs in half.
Separate yolks from the whites and reserve both.
Place yolks, mayo, Dijon mustard and roasted garlic in a food processor and process until contents are fully incorporated. Once combined, transfer contents to pastry bag fitted with a star tip. Fill egg whites with egg mixture.
Generously grate pecorino over the eggs and finish with freshly cracked black pepper.
Recipe courtesy of Cure, New Orleans