Rose Mary Mogan


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 vote
Makes 24 units if you are lucky
20 Min
10 Min
Stove Top


12 large
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


1Boil eggs and run under cold water then peel. These are the main ingredients I used to make this recipe.
2Cut eggs in half and add yolks to medium bowl.
3This is the Stone Ground mustard I used. Add each egg white half to an individual muffin cup.
4Mash the yolks with a large fork or spoon till they are no longer lumpy.
5Add 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.
6Serve and enjoy.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy