Deviled Egg Cupcakes
Deviled Egg Cupcakes
Ingredients
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- as needed smoked paprika, for garnish
- as needed chives, chopped, for garnish
Instructions
- 1
Carefully peel the 6 hard-boiled eggs.
⏱️ 2 min
- 2
Slice each peeled egg in half lengthwise.
⏱️ 1 min
- 3
Gently scoop out the yolks from each egg half into a medium mixing bowl. Place the hollowed-out egg whites into a cupcake tray, arranging them upright to resemble cupcake liners.
⏱️ 3 min
- 4
Using a fork, thoroughly mash the egg yolks in the mixing bowl until they are smooth and free of large lumps.
⏱️ 2 min
- 5
Add the 1/4 cup of mayonnaise to the mashed yolks.
⏱️ 1 min
- 6
Stir in the 1 tablespoon of Dijon mustard.
⏱️ 1 min
- 7
Add the 1 teaspoon of hot sauce to the mixture.
⏱️ 1 min
- 8
Season the mixture with 1/2 teaspoon of salt.
⏱️ 1 min
- 9
Add 1/2 teaspoon of pepper.
⏱️ 1 min
- 10
Mix all the ingredients together thoroughly until they are well combined and the yolk mixture is creamy and smooth.
⏱️ 3 min
- 11
Transfer the creamy yolk mixture into a piping bag. If you don't have a piping bag, you can use a Ziploc bag with one corner snipped off.
⏱️ 2 min
- 12
Pipe the yolk mixture back into the hollowed-out egg whites in the cupcake tray, filling them generously to create a cupcake-like appearance.
⏱️ 2 min
- 13
Garnish each deviled egg cupcake with a light sprinkle of smoked paprika.
- 14
Finish by garnishing with freshly chopped chives before serving.
Kitchen Tools
Nutrition Facts (per serving)
Deviled Egg Cupcakes
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- as needed smoked paprika, for garnish
- as needed chives, chopped, for garnish
Instructions
- 1
Carefully peel the 6 hard-boiled eggs.
⏱️ 2 min - 2
Slice each peeled egg in half lengthwise.
⏱️ 1 min - 3
Gently scoop out the yolks from each egg half into a medium mixing bowl. Place the hollowed-out egg whites into a cupcake tray, arranging them upright to resemble cupcake liners.
⏱️ 3 min - 4
Using a fork, thoroughly mash the egg yolks in the mixing bowl until they are smooth and free of large lumps.
⏱️ 2 min - 5
Add the 1/4 cup of mayonnaise to the mashed yolks.
⏱️ 1 min - 6
Stir in the 1 tablespoon of Dijon mustard.
⏱️ 1 min - 7
Add the 1 teaspoon of hot sauce to the mixture.
⏱️ 1 min - 8
Season the mixture with 1/2 teaspoon of salt.
⏱️ 1 min - 9
Add 1/2 teaspoon of pepper.
⏱️ 1 min - 10
Mix all the ingredients together thoroughly until they are well combined and the yolk mixture is creamy and smooth.
⏱️ 3 min - 11
Transfer the creamy yolk mixture into a piping bag. If you don't have a piping bag, you can use a Ziploc bag with one corner snipped off.
⏱️ 2 min - 12
Pipe the yolk mixture back into the hollowed-out egg whites in the cupcake tray, filling them generously to create a cupcake-like appearance.
⏱️ 2 min - 13
Garnish each deviled egg cupcake with a light sprinkle of smoked paprika.
- 14
Finish by garnishing with freshly chopped chives before serving.