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Deviled Egg Cupcakes / Muffins

5 from 2 votes
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Ingredients Method

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

Method
 

  1. Grease a mini muffin tray
  2. Crack the Eggs and add the Egg whites and yolks into the tray seperately
  3. Add about a 1/2 tsp each of the cooked Bacon and Parsley into half the cavities where the Egg white will go
  4. Add Salt and Pepper to the Egg Whites and pour it into the other cavities
  5. Bake in an oven preheated at 350 degrees, raised on a trivet in a water bath for 30 mins
  6. 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
  7. Once done, add in some chopped Parsley
  8. Transfer this to a piping bag
  9. Pop the Egg whites out of the tray and pipe the filling over
  10. Garnish with chopped Bacon, Parsley & some Hot sauce