Real Recipes From Real Home Cooks ®

muffin cup deviled eggs

(1 rating)
Recipe by
Rose Mary Mogan
Sauk Village, IL

Holiday dinners are not complete unless we have some type of deviled eggs on the menu. Before I could finish these my husband had already sampled 3 or 4. So I would say he loved them. My 24 count deviled egg dish mysteriously disappeared, & I had no idea, how I would keep them from tipping over, or being squashed, so I came up with the idea, to put each half in a muffing cup, that way they would be separated, & would not get squashed, hence the name. I use some of the Stone Ground mustard that I had used to make the Kahlua Glazed Ham, in this recipe, & gave the eggs a bit of texture.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For muffin cup deviled eggs

  • 12 lg
    eggs, boiled, peeled & cooled
  • 3 Tbsp
    stone ground mustard
  • 3/4 c
  • 1 Tbsp
    chopped dried chive, plus extra for garnish
  • 1 tsp
    course ground black pepper
  • 4 Tbsp
    relish strained or squeezed dry or chpd. sweet pickles
  • 1/2 tsp
    garlic powder
  • 1/3 to1/2 c
    grated parmesan cheese
  • use salt according to taste buds, i chose not to use any
  • paprika as needed to garnish tops

How To Make muffin cup deviled eggs

  • 1
    Boil eggs and run under cold water then peel. These are the main ingredients I used to make this recipe.
  • 2
    Cut eggs in half and add yolks to medium bowl.
  • 3
    This is the Stone Ground mustard I used. Add each egg white half to an individual muffin cup.
  • 4
    Mash the yolks with a large fork or spoon till they are no longer lumpy.
  • 5
    Add the remaining ingredients & blend together. When mixture is smooth, Spoon into each half egg. Then top with chopped chive, and a sprinkle of Paprika if desired.
  • 6
    Serve and enjoy.