MUFFIN CUP DEVILED EGGS

7
Rose Mary Mogan

By
@cookinginillinois

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes 24 units if you are lucky
Prep:
20 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • 12 large
    eggs, boiled, peeled & cooled
  • 3 Tbsp
    stone ground mustard
  • 3/4 c
    mayonnaise
  • 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

Step-by-Step

  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.

Printable Recipe Card

About MUFFIN CUP DEVILED EGGS

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



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