Deviled eggs are the perfect hors d’oeuvre to serve before a meal, as well as a great snack food to bring along to any picnic, potluck, or cookout. The only annoying thing about them? All the peeling involved after you’ve boiled the eggs! You’ll love how easy this recipe makes your kitchen prep – say goodbye to boiling and peeling each and every single egg and wave hello to a nice and easy method that you can pop right in the oven!
Baked Deviled Eggs
Deviled eggs are the perfect hors d'oeuvre to serve before a meal, as well as a great snack food to bring along to any picnic, potluck, or cookout. The only annoying thing about them? All the peeling involved after you've boiled the eggs! You'll love how easy this recipe makes your kitchen prep – say goodbye to boiling and peeling each and every single egg and wave hello to a nice and easy method that you can pop right in the oven!
Equipment
- Muffin pan
- Roasting Pan
- Aluminum Foil
Ingredients
- 6 eggs separated
- 2 tbsp plain yogurt
- 1 tsp mustard
- 1 tsp chili sauce
- salt to taste
- paprika to garnish
- fresh chopped parsley to garnish
- 2 tbsp mayonnaise
- 1/4 tsp cayenne pepper
- 1 tsp beet powder
- chopped walnuts to garnish
Instructions
- Grease a 12-cup muffin pan and separate the eggs so that 6 of the muffin cups are filled with egg yolks and the other 6 muffin cups are filled with egg whites.
- Twist a large piece of aluminum foil into a strip and place it diagonally in a roasting pan that is slightly larger than the muffin pan. Repeat with a second piece of aluminum foil. Place the muffin pan on top of the aluminum foil strips in the roasting pan.
- Pour 2 cups of water into the bottom of the roasting pan and cover the roasting pan with aluminum foil. Transfer the roasting pan to a preheated oven and cook at 300°F for 13 minutes.
- Combine 3 baked egg yolks with the plain yogurt, mustard, chili sauce, and salt and mix until smooth. Pipe the mixture onto 3 of the baked egg whites and garnish with paprika and fresh chopped parsley.
- Combine the 3 remaining baked egg yolks with the mayonnaise, cayenne pepper, beet powder, and salt and mix until smooth. Pipe the mixture onto the 3 remaining baked egg whites and garnish with chopped walnuts.
VIDEO
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