Make These Baked Deviled Eggs In Less Time

Written by Published on in Breakfast, Brunch
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If you are someone that enjoy deviled eggs and find you are in a crunch for time—from having to boil the eggs, followed by the assembly—then this quick and super easy and tasty deviled egg recipe is for you too.

My baked deviled eggs taste just like the traditionally boiled and spruced up deviled eggs. However, it takes less than half the time, plus they come out of the oven already assembled. Only thing left to do is just to sprinkle with a little paprika and place your garnish and they’re good to go—ready to eat.

NOTE: These baked eggs, like typical deviled eggs, can likewise be refrigerated if preferred chilled, after cooling from the oven.

SHORTCUT OF STEPS

Combine yokes with mayo, mustard, relish, salt and pepper or your choice.
Beat egg whites in a mixing bowl until frothy.
Divide beaten whites equally into lightly sprayed or buttered muffin tins.
Bake egg whites until set, about 2 minutes.
Top each baked white with the yoke mixture.
Bake for an additional 7 minutes or until yokes are firm and set.
Garnish with parsley, chives, cilantro or other herb.
Finally enjoy!

RECIPE

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Baked Deviled Egg Cups

Course Breakfast, Brunch
Cuisine American
Keyword baked deviled eggs, deviled eggs, egg recipes
Prep Time 6 minutes
Cook Time 9 minutes
Total Time 15 minutes

Ingredients

  • Large Eggs separate (whites and yolks) and beat whites separately for 2 minutes)
  • 1 teaspoon Mayonnaise Added per egg yolk
  • 1/4 tsp Dijon or Yellow Mustard Added per egg yolk
  • 1/2 tsp Dill or Sweet Relish Added per egg yolk
  • Salt and Pepper dash of each to each yolk
  • Paprika dash on each baked egg
  • Parsley or Chives, optional for garnishing

Instructions

  1. Preheat oven to 350 degrees.

  2. Separate egg white and yolks. Keep each yolk in a separate small bowl or ramekins.

  3. Beat egg whites in a mixing bowl for 2 minutes until frothy.

  4. Add egg whites equally to a lightly sprayed nonstick muffin pan based on the number of eggs used. NOTE: One egg equals one muffin cup.

  5. Bake the egg whites for 2 minutes until set.

  6. In the meantime, whisk yolk and the other ingredients (mayo, mustard, relish, salt and pepper) until combined.

  7. Pour the yolk mixture over the baked egg whites and return to oven for an additional 6 to 7 minutes until tops are fluffy, puffed and set.

  8. Remove from oven and sprinkle with paprika and garnish of choice.

Recipe Notes

Whenever possible use organic ingredients.

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