Deviled Egg Cupcakes: A Savory Twist on a Classic Treat
The older I get, the more joy I find in cozy dinner parties at home. It takes a lot of work and time, but seeing all my friends and family in my favorite place is something money can’t buy. A few days ago, I organized a little pre-Christmas get-together. Of course, I went all in and made a few charcuterie boards. I had standard cheese and deli one, veggie and dips, and deviled egg cupcakes as the cherry on top.
I truly hate peeling the eggs, so classic deviled eggs didn’t even come into consideration. I’ve been making deviled egg cupcakes for years now, so this is a perfect occasion to write down a recipe and share it with you. Topping can be anything you want, so I opted for avocado. Eggs and guacamole pair perfectly together, plus guac adds the devil component.
What Makes These Deviled Egg Cupcakes Special?
Eggs truly cook nicely in the oven. I like to butter up the molds a bit, so they can slide out swiftly and add it’s giving them even more flavor. I made both components, whites, and yolks, in the molds. I kept it simple with seasoning for whites, salt, and coarse pepper only, for a tad of texture.
Speaking of topping, I mixed up yolks and avocado as the main ingredients and loads of additions to boost the flavors. Lime juice adds a touch of zing, while chili flakes and black pepper add the kick. Also, I cut up some fresh parsley, which definitely freshened up the whole bite.
When it comes to serving, I tried to make tiny Christmas trees, as the topping is green and it was the only logical thing to do, right? I sprinkled them with chili flakes and smoked paprika to act as decorations and add even more flavor!
How to Make Deviled Egg Cupcakes?
This appetizer is super simple to make and with different toppings, you get different taste experiences. I made a small batch this time, as I had many different starters, so you can easily double up the ingredients. The ingredients list is below!
- Eggs – Of course, eggs are the main ingredients. I had S-size eggs, so I needed a few more for the batch. If you’re using regular-sized eggs, approximately one per mold is the ratio.
- Avocado – Avocado is the most prominent flavor here, so if you don’t fancy it, definitely change the topping. I recommend ripe, soft avocados so that the frosting can be smoother. Mine were a bit unripe, though, so I’m not completely satisfied with the final texture.
- Lime – Freshly squeezed lime juice adds the zest which is absolutely needed.
- Herbs – I used fresh parsley to brighten up the taste. It brings out all the other flavors and marries impeccably with avocado. Basil is an amazing substitute, as well. Also, don’t forget to chop some fresh chives to act as an onion substitute.
- Spices – I used salt and pepper for the whites, and plenty of other spices for the topping. I started with sea salt and added chili flakes, black pepper, garlic powder, and smoked paprika.
Let’s prepare everything together!
Step 1: Baking the Eggs
Prepare as many eggs as you want and let’s get on the work. First things first, prepare the muffin tin. I wanted them a tad smaller, so I made a quick trip to the store and got this silicone cupcake sheet. It is not as tiny as I imagined it to be, but it’s a lot smaller than the standard one.
It is about two bites in size, like an actual egg, so it’s perfect. Take some butter and coat the molds, so they can just pop out effortlessly.
Now, get on separating yolks from whites. I used two plastic jugs for this, as it is way simpler to pour the eggs into molds. I used 8 small eggs and it was enough for 6 cupcakes, so you can definitely do more, but I didn’t need a bigger batch.
Note: If your whites and yolks accidentally fuse, use the eggshell to remove the yolk residues.
Give a quick stir to the whites, nothing much, and season them. I used staple salt and pepper, nothing else. Pour them into the molds, until almost full. I wanted them to be tall, but they drop after baking, so that’s okay. I filled 6 molds with whites and 4 with yolks.
Bake them slowly at 300 °F (150 °C) for about 20 minutes. Remove them from the tin and leave the whites to cool while you work on the topping.
Step 2: Making the Topping
I made a mistake here, by skipping this step, but I would recommend mashing the yolks with a fork into a coarse texture. The filling will come out much smoother that way. Do the same with avocados.
Put them both into a food processor or use a stand mixer, anything is good. Add fresh parsley, chives, a splash of squeezed lime juice, and spices. For the spices, add sea salt, black pepper, chili flakes, and onion powder. Pulsate the processor a few times until you get a creamy texture.
Note: If you aren’t satisfied with the texture, add more lime juice or a spoonful of sour cream to make it creamier. Conversely, if the filling is too runny, add more yolks to thicken it up.
Step 3: Decorating
I used a piping bag to “frost” the egg crusts, just use the widest tip. I decorated it to resemble Christmas trees, at least I tried. 😀 I sprinkled them generously with chili flakes and smoked paprika. Also, I tried to make a tiny star on top, so I chopped pickled yellow bell pepper. That’s it! Enjoy!
How to Store Deviled Egg Cupcakes?
The moment the deviled eggs reach room temperature, store them in the fridge. They are, anyhow, much tastier when cold. Use airtight containers for this, as they most definitely have a specific aroma. Store them for up to 3 days for safety reasons.
Topping Ideas
You can keep it simple and traditional, and make the topping with egg yolks and mayo. Mustard and sour cream are top-notch additions if you want to avoid the mayo, though. The texture will be similar, creamy, and smooth, but with a bit more flavor.
For the ones who love to add some twist, go with crab, shrimp, bacon, tuna, or minced meat. I love to add some goat cheese to the filling, that’s probably my favorite combination. If you’re a fan of pickled veggies, bell peppers, pickles, and beetroots are extraordinary!
For more elegant bites, French onion deviled egg cupcakes are the road to hit! Sometimes, I like to add some chips or fresh cucumbers for the crunch. I have tried so many combos, but I want to hear your favorites. Do you have any new ideas for me to try?
Deviled Egg Cupcakes
Equipment
- 1 muffin tin
- 1 Food processor
Ingredients
- 6 eggs (large or 8 S-size eggs)
- 3 avocados (ripe)
- 2 tbsp lime juice (freshly squeezed)(or more if needed)
- 2 tbsp chives
- handfull parsley (freshly plucked)
- salt and pepper (to taste)
- 2 tsp chili flakes
- 2 tsp garlic powder
- 1 tsp smoked paprika
Instructions
Baking the Eggs
- Coat the cupcake molds with butter and bring the oven to 300 °F (150 °C).
- Separate whites from yolks. Give a quick stir to the whites, nothing much, and season them with salt and pepper. Pour them into the molds, until almost full. Fill 6 molds with whites and 4 with yolks.
- Bake them for about 20 minutes. Remove them from the tin and leave the whites to cool while you work on the topping.
Making the Topping
- Mash the yolks and avocados with a fork into a coarse texture.
- Put them both into a food processor. Add fresh parsley, chives, a splash of squeezed lime juice, and spices. For the spices, add sea salt, black pepper, chili flakes, and onion powder. Pulsate the processor a few times until you get a creamy texture.
- Decorating
- Use a piping bag with the widest tip to "frost" the egg crusts. Decorate them to resemble Christmas trees. Sprinkle them generously with chili flakes and smoked paprika.
Notes
- traditional topping with mayo
- mustard
- sour cream
- fish and meat: crab, shrimp, bacon, tuna, minced meat
- goat cheese
- pickled vegetables: bell peppers, pickles, beetroots
- French onion
- chips
- fresh vegetables: cucumber, bell peppers, carrots
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
