Irresistible Deviled Egg Cupcake Recipe

Hello dear food enthusiasts and kitchen adventurers! Welcome to RecipeArt. Today, I’ve got a delightful treat that will surely make your taste buds dance with joy: Deviled Egg Cupcake Recipe. Yes, you read that right – we’re taking the classic deviled eggs to a whole new level by turning them into savory cupcakes. Trust me, this is a recipe you won’t want to miss.

Preparation Time:

Approximately 20 minutes

Cooking Time:

About 15 minutes (including boiling eggs)

Recipe Yield:

12 Deviled Egg Cupcakes

Nutritional Information:

NutrientAmount per Cupcake
Calories68 kcal
Total Fat5g
– Saturated Fat2g
Cholesterol95mg
Sodium102mg
Total Carbohydrates1g
Protein4g

**Remember, these values may vary depending on your ingredients. You may visit United States Department of Agriculture (USDA) for the actual nutritional information.

Ingredients You’ll Need for Deviled Egg Cupcake Recipe:

For the Cupcakes:

IngredientsQuantity
Eggs6 large
Mayonnaise2 tablespoons
Dijon mustard1 teaspoon
White vinegar1 teaspoon
Salt and pepperAs per taste

For the “Frosting”:

IngredientsQuantity
Softened cream cheese2 tablespoons
Sour cream1 tablespoon
Finely chopped1 teaspoon
Salt and pepperAs per taste

Let’s Get Cooking:

  • Perfectly Boiled Eggs: Start by placing your eggs in a single layer at the bottom of a saucepan. Add enough water to cover the eggs by about an inch. Place the saucepan on the stove over medium-high heat. Once the water comes to a rolling boil, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for about 10-12 minutes.
  • Cool and Prep: Once the eggs are cooked, carefully transfer them to a bowl of ice water to cool down quickly. Once they’re cool, gently tap and roll each egg on a hard surface to crack the shell, then peel them. Slice off a thin layer from the wider bottom of each egg so they can stand upright.
Deviled Egg Cupcake Recipe
  • Create the Filling: Cut each egg in half lengthwise. Pop out the yolks into a bowl and place the egg whites on a serving platter. Mash the yolks with a fork until they’re nice and crumbly. Add in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix everything until smooth and creamy.
Deviled Egg Cupcake Recipe
  • Piping Perfection: Now comes the fun part. Spoon the yolk mixture into a piping bag fitted with a star tip. Pipe the mixture into the egg white halves. You can go for a classic swirl or get creative with your piping.
Deviled Egg Cupcake Recipe
  • Creamy “Frosting”: In a separate bowl, combine the softened cream cheese, sour cream, chopped chives, salt, and pepper. Mix until the ingredients are well incorporated and you have a smooth, creamy mixture.
  • Frost Those Cupcakes: Just like frosting a cupcake, use a butter knife or a small spatula to generously spread the cream cheese mixture over the piped yolk filling. This adds an amazing tangy twist to the traditional deviled eggs.
  • Garnish and Serve: To add a final touch of flavor and color, sprinkle a pinch of paprika over the creamy “frosting” of each deviled egg cupcake. For an extra pop of freshness, sprinkle a bit more finely chopped chives on top.
  • Time to Indulge: Your Deviled Egg Cupcakes are now ready to be devoured! Arrange them on a platter and watch as your guests are pleasantly surprised by this creative twist on a classic favorite. These cupcakes are perfect for parties, potlucks, or any occasion where you want to impress with your culinary skills.

There you have it, folks – a unique and delicious take on deviled eggs that’s sure to be a hit. These Deviled Egg Cupcakes not only taste amazing but also add a playful element to your table spread. So, the next time you’re looking to elevate your appetizer game, give this recipe a try. Happy cooking, and as always, stay curious in the kitchen!

Tips and Tricks:

  • Fresh Eggs: Use fresh eggs for the best results. Older eggs are easier to peel after boiling, as the pH of the egg white increases as eggs age.
  • Gentle Boiling: When boiling the eggs, start with cold water and bring it to a gentle boil. Rapid boiling can lead to eggs cracking.
  • Ice Bath: Plunge the boiled eggs into an ice water bath immediately after cooking. This stops the cooking process and makes them easier to peel.
  • Perfect Peeling: Gently tap the eggs on a hard surface to crack the shell, then roll them between your hands to loosen it before peeling. Starting from the wide end can help you get under the membrane, making peeling easier.
  • Smooth Filling: To achieve a creamy and lump-free filling, mash the yolks well with a fork or use a hand mixer if you prefer a smoother texture.
  • Piping Technique: If you don’t have a piping bag, you can also use a resealable plastic bag. Just snip off a corner and squeeze out the yolk mixture.
  • Creative Piping: Experiment with different piping tips to create various designs on top of the egg cupcakes. It’s a fun way to add a personal touch.
  • Seasoning Balance: Adjust the seasonings to your taste. If you want a bit more tang, add a touch more vinegar or mustard.
  • Cream Cheese Consistency: Ensure that the cream cheese is softened to room temperature before mixing it for the “frosting.” This will make it easier to blend and achieve a smooth consistency.
  • Presentation: Arrange your Deviled Egg Cupcakes on a decorative platter. You can even add some fresh herbs or edible flowers for an extra pop of color.

Printable Recipe:

Deviled Egg Cupcake Recipe

Deviled Egg Cupcake Recipe

Today, I’ve got a delightful treat that will surely make your taste buds dance with joy: Deviled Egg Cupcake Recipe. Yes, you read that right – we’re taking the classic deviled eggs to a whole new level by turning them into savory cupcakes.
Prep Time 20 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 Cupcakes
Calories 68 kcal

Ingredients
  

  • Eggs 6 large
  • Mayonnaise 2 tablespoons
  • Dijon mustard 1 teaspoon
  • White vinegar 1 teaspoon
  • Salt and pepper As per taste
  • Softened cream cheese 2 tablespoons
  • Sour cream 1 tablespoon
  • Finely chopped 1 teaspoon
  • Salt and pepper As per taste

Instructions
 

  • Perfectly Boiled Eggs: Start by placing your eggs in a single layer at the bottom of a saucepan. Add enough water to cover the eggs by about an inch. Place the saucepan on the stove over medium-high heat. Once the water comes to a rolling boil, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for about 10-12 minutes.
  • Cool and Prep: Once the eggs are cooked, carefully transfer them to a bowl of ice water to cool down quickly. Once they’re cool, gently tap and roll each egg on a hard surface to crack the shell, then peel them. Slice off a thin layer from the wider bottom of each egg so they can stand upright.
  • Create the Filling: Cut each egg in half lengthwise. Pop out the yolks into a bowl and place the egg whites on a serving platter. Mash the yolks with a fork until they’re nice and crumbly. Add in the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix everything until smooth and creamy.
  • Piping Perfection: Now comes the fun part. Spoon the yolk mixture into a piping bag fitted with a star tip. Pipe the mixture into the egg white halves. You can go for a classic swirl or get creative with your piping.
  • Creamy “Frosting”: In a separate bowl, combine the softened cream cheese, sour cream, chopped chives, salt, and pepper. Mix until the ingredients are well incorporated and you have a smooth, creamy mixture.
  • Frost Those Cupcakes: Just like frosting a cupcake, use a butter knife or a small spatula to generously spread the cream cheese mixture over the piped yolk filling. This adds an amazing tangy twist to the traditional deviled eggs.
  • Garnish and Serve: To add a final touch of flavor and color, sprinkle a pinch of paprika over the creamy “frosting” of each deviled egg cupcake. For an extra pop of freshness, sprinkle a bit more finely chopped chives on top.
  • Time to Indulge: Your Deviled Egg Cupcakes are now ready to be devoured! Arrange them on a platter and watch as your guests are pleasantly surprised by this creative twist on a classic favorite. These cupcakes are perfect for parties, potlucks, or any occasion where you want to impress with your culinary skills.

Notes

• Fresh Eggs: Use fresh eggs for the best results. Older eggs are easier to peel after boiling, as the pH of the egg white increases as eggs age.
• Gentle Boiling: When boiling the eggs, start with cold water and bring it to a gentle boil. Rapid boiling can lead to eggs cracking.
Keyword Deviled Egg Cupcake Recipe

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Frequently Asked Questions:

Can I make Deviled Egg Cupcakes ahead of time?

Absolutely! You can boil the eggs and prepare the filling in advance. Keep the filling in an airtight container in the refrigerator and assemble the cupcakes just before serving to maintain their freshness.

How long can I store Deviled Egg Cupcakes?

Deviled Egg Cupcakes can be stored in the refrigerator for up to 2 days. However, for the best taste and texture, it’s recommended to enjoy them within 24 hours of assembly.

Can I use different toppings for the “frosting”?

Of course! While cream cheese, sour cream, and chives make a delicious topping, you can get creative with your choices. Try using whipped goat cheese, crème fraîche, or even a dollop of flavored hummus for a unique twist.

My eggs are difficult to peel. What can I do?

Older eggs are often easier to peel. You can also try adding a bit of vinegar to the boiling water or gently cracking the eggshell all over before peeling. Starting to peel from the wide end where the air pocket is can help too.

Can I make this recipe vegetarian?

Absolutely. This recipe is already vegetarian. However, if you’d like to make it vegan, you can experiment with vegan mayonnaise, tofu-based cream cheese, and plant-based sour cream alternatives.

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