If you’re thinking sweet, think again, these Deviled Egg Cupcakes are a cheeky, savory spin on your favorite finger food. Think fluffy baked egg whites as the ‘cupcake’ and a swirl of creamy deviled yolk ‘frosting’ on top. They’re weirdly wonderful, crowd-pleasing, and made to steal the show at your next brunch or potluck.

I’m definitely not going to tell you that it’s easier than making a traditional Deviled Egg because really, how difficult is it to cook and peel a hard boiled Egg? But this does look super cute and really screams party food!!!! It’s the ultimate bite-sized mashup of comfort food and culinary creativity—perfect for parties, brunch spreads, or when you want to impress with something totally unexpected.

My favorite way to boil Eggs is to actually steam it in my Instant Pot, I just place them on a trivet with water at the bottom and set it on the Egg setting for 2 mins, allow the steam to escape and then dunk the Eggs is ice cold water, the shells just peel off … but this is if you’re making it the traditional way. For this recipe, just grab a mini muffin pan, make sure it’s properly greased and cook the egg whites and yolks in the cavities. You can add any fixins to the Egg whites and then pop them out, cream the yolks with Mayo, Mustard & Hot Sauce and then pipe them on the Egg whites like frosting.

Deviled Egg Cupcakes / Muffins

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Ingredients
  

  • 6 Eggs separated
  • In half of the tray I’m going to add about
  • 3 – 4 tsps chopped cooked Bacon
  • 3 – 4 tsps chopped Parsley
  • Salt & Pepper
  • 1 – 2 tbsps Dijon Mustard
  • 2 tbsps Mayonnaise
  • Splash of Hot Sauce
  • 1 tbsp Parsley

Instructions
 

  • Grease a mini muffin tray
  • Crack the Eggs and add the Egg whites and yolks into the tray seperately
  • Add about a 1/2 tsp each of the cooked Bacon and Parsley into half the cavities where the Egg white will go
  • Add Salt and Pepper to the Egg Whites and pour it into the other cavities
  • Bake in an oven preheated at 350 degrees, raised on a trivet in a water bath for 30 mins
  • Once cooked and cooled, remove the egg yolks and add it to a food processor and add the Salt, Pepper, Mustard, Hot sauce, Mayo and blend
  • Once done, add in some chopped Parsley
  • Transfer this to a piping bag
  • Pop the Egg whites out of the tray and pipe the filling over
  • Garnish with chopped Bacon, Parsley & some Hot sauce