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.

Nutritional Information:

**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:

For the “Frosting”:

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.

• 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.

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

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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

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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