Muffin Tin Deviled Eggs: the easy and delicious recipe

Deviled eggs are probably the nation’s favorite appetizer. You can stuff them with whatever you like, and are so tasty too. They’re easy to make and you only need a handful of humble ingredients. If you’re looking for a delicious appetizer to make for your next potluck or game day then these Muffin Tin Deviled Eggs might become your new favorite. They’re the perfect alternative to classic deviled eggs. No egg boiling and timing involved, and piping the eggs is just so much easier. They also look pretty on a platter too! The texture is typical of what you’d expect in a classic deviled egg, with a bit of spicy flavor. These Baked Deviled Eggs will definitely be one for the books.

Tips for the Best Deviled Eggs

– Muffin Tin Deviled Eggs are naturally keto-friendly—perfect for sharing with your low-carb friends. Just make sure that the mayo you use doesn’t contain any sugar! Alternatively, you can use yogurt.

– While it’s perfectly fine to mash your filling with a fork, you’d want to use a hand mixer for a perfectly smooth filling. If you want to go the extra mile, press the yolks through a fine-mesh sieve. No lumps, guaranteed!

– If you want to make this recipe in advance, you can bake and cool the egg yolks and white, and keep them in the fridge for up to 3 days. Just make sure to place them in an airtight container. Assemble on the day you want to serve them.

Baked Deviled Egg Flavor Variations

Relish – use a sweet relish instead of mustard.

Pepperoni Pizza – use mozzarella, chopped pepperoni, diced tomatoes, or basil.

Pulled Pork – use pulled pork, barbecue sauce, mayonnaise, and top with coleslaw.

Spicy – add hot sauce to the mayonnaise mixture for a spicy kick!

Can I store Muffin Tin Deviled Eggs?

You can store the Baked Deviled Eggs in the refrigerator in an airtight container, but not for more than 3 days.

How to make Muffin Tin Deviled Eggs

Separate yolk from egg whites.

Pour separately egg whites and yolks into muffin pans.

Bake 150°C for 15min.

Mix together 3 yolks, two tbsp yogurt, 2 tsp mustard, 1 tsp chili, and salt.

Put it into a pastry bag.

Pipe the egg yolk mixture on top of the egg white to create a deviled egg muffin.

Add some parsley on the top.

For the cayenne devilled eggs. Mix together 3 yolks, 2 tbsp mayo, a bit of cayenne, and some salt.

Put the mixture into a pastry bag and pipe on egg whites.

Add some parsley on the top.

Cauliflower egg cups. Grate the cauliflower into a large mixing bowl.

Add 1 tsp nutmeg, some garlic, a little bit of salt and pepper, 2 eggs, and some cheese.

Mix all together with hands and divide equally between the muffin molds.

Form baskets in a muffin pan and bake 165°C for 12min.

Add fried bacon to each basket.

Cover each basket with an egg.

Bake again 140°C for 6min.

Notes

If you don’t have a piping bag, you can use a zip-top bag. Simply fill the bag with your filling, snip off a small corner, and pipe as normal.