Deviled Egg Cupcakes
Deviled Egg Cupcakes
Ingredients
For the Egg & Sausage Base
- 8 large eggs, separated into yolks and whites
- 1/2 pound ground sausage, cooked and crumbled
For the Deviled Yolk Filling & Garnish
- 1/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 300°F. Place a mini muffin tin inside a larger baking pan. Set aside.
⏱️ 5 min•🌡️ 300
- 2
In a skillet over medium heat, cook the ground sausage, breaking it up with a spoon, until it is fully browned and crumbled. Drain any excess fat and set aside.
⏱️ 10 min
- 3
Carefully separate the egg yolks from the whites. Pour the egg whites into 8 wells of the mini muffin tin, filling each about 3/4 full. Pour the egg yolks into 8 separate wells of the mini muffin tin, filling each about 3/4 full.
⏱️ 5 min
- 4
Distribute the cooked and crumbled sausage evenly into 8 empty wells of the mini muffin tin.
⏱️ 2 min
- 5
Carefully pour about 1/2 inch of hot water into the larger baking pan, surrounding the mini muffin tin, to create a water bath. Cover the entire assembly tightly with aluminum foil.
⏱️ 3 min
- 6
Bake in the preheated oven for 13 minutes, or until the egg whites and yolks are set and the sausage is heated through.
⏱️ 13 min•🌡️ 300
- 7
Carefully remove the pan from the oven. Let cool for a few minutes, then gently remove the cooked egg whites, yolks, and sausage pieces from their molds. A small spoon or offset spatula can help. Transfer the cooked egg yolks to a small food processor or chopper.
⏱️ 5 min
- 8
Add the mayonnaise, salt, and black pepper to the cooked egg yolks in the food processor. Blend until the mixture is completely smooth and creamy. Transfer the deviled yolk mixture to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off).
⏱️ 5 min
- 9
To assemble each 'cupcake': Place a cooked sausage piece on a serving plate. Top with a cooked egg white 'cup'. Pipe a generous swirl of the deviled yolk mixture onto the egg white, resembling frosting.
⏱️ 5 min
- 10
Garnish each Deviled Egg Cupcake with a sprinkle of fresh chopped chives. Serve immediately or chill until ready to serve.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Deviled Egg Cupcakes
Ingredients
For the Egg & Sausage Base
- 8 large eggs, separated into yolks and whites
- 1/2 pound ground sausage, cooked and crumbled
For the Deviled Yolk Filling & Garnish
- 1/4 cup mayonnaise
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Preheat your oven to 300°F. Place a mini muffin tin inside a larger baking pan. Set aside.
⏱️ 5 min•🌡️ 300 - 2
In a skillet over medium heat, cook the ground sausage, breaking it up with a spoon, until it is fully browned and crumbled. Drain any excess fat and set aside.
⏱️ 10 min - 3
Carefully separate the egg yolks from the whites. Pour the egg whites into 8 wells of the mini muffin tin, filling each about 3/4 full. Pour the egg yolks into 8 separate wells of the mini muffin tin, filling each about 3/4 full.
⏱️ 5 min - 4
Distribute the cooked and crumbled sausage evenly into 8 empty wells of the mini muffin tin.
⏱️ 2 min - 5
Carefully pour about 1/2 inch of hot water into the larger baking pan, surrounding the mini muffin tin, to create a water bath. Cover the entire assembly tightly with aluminum foil.
⏱️ 3 min - 6
Bake in the preheated oven for 13 minutes, or until the egg whites and yolks are set and the sausage is heated through.
⏱️ 13 min•🌡️ 300 - 7
Carefully remove the pan from the oven. Let cool for a few minutes, then gently remove the cooked egg whites, yolks, and sausage pieces from their molds. A small spoon or offset spatula can help. Transfer the cooked egg yolks to a small food processor or chopper.
⏱️ 5 min - 8
Add the mayonnaise, salt, and black pepper to the cooked egg yolks in the food processor. Blend until the mixture is completely smooth and creamy. Transfer the deviled yolk mixture to a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off).
⏱️ 5 min - 9
To assemble each 'cupcake': Place a cooked sausage piece on a serving plate. Top with a cooked egg white 'cup'. Pipe a generous swirl of the deviled yolk mixture onto the egg white, resembling frosting.
⏱️ 5 min - 10
Garnish each Deviled Egg Cupcake with a sprinkle of fresh chopped chives. Serve immediately or chill until ready to serve.
⏱️ 3 min