Deviled Egg Cupcake

15 mins
Serves 6
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Directions

  1. 1Separate egg whites and yolks.
  2. 2Separate egg whites and yolks.
  3. 3Separate egg whites and yolks.
  4. 4Place egg whites in a muffin tin and bake at 325 for 15 minutes.
  5. 5Place egg whites in a muffin tin and bake at 325 for 15 minutes.
  6. 6Place egg whites in a muffin tin and bake at 325 for 15 minutes.
  7. 7In a food processor, add the yolks, mayonnaise, vinegar, mustard, hot sauce, salt and pepper.
  8. 8In a food processor, add the yolks, mayonnaise, vinegar, mustard, hot sauce, salt and pepper.
  9. 9In a food processor, add the yolks, mayonnaise, vinegar, mustard, hot sauce, salt and pepper.
  10. 10Blend the mixture.
  11. 11Blend the mixture.
  12. 12Blend the mixture.
  13. 13Scoop the mixture into a piping bag.
  14. 14Scoop the mixture into a piping bag.
  15. 15Scoop the mixture into a piping bag.
  16. 16Pipe the filling onto the baked egg whites.
  17. 17Pipe the filling onto the baked egg whites.
  18. 18Pipe the filling onto the baked egg whites.
  19. 19Sprinkle with sesame seeds, chives and paprika.
  20. 20Sprinkle with sesame seeds, chives and paprika.
  21. 21Sprinkle with sesame seeds, chives and paprika.

Ingredients

  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 1 cup mayonnaise
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon vinegar
  • 1 tablespoon mustard
  • 1 tablespoon mustard
  • 1 tablespoon mustard
  • 1 tablespoon hot sauce
  • 1 tablespoon hot sauce
  • 1 tablespoon hot sauce
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon chives
  • 1 tablespoon chives
  • 1 tablespoon chives
  • 1 tablespoon paprika
  • 1 tablespoon paprika
  • 1 tablespoon paprika

Equipment

muffin tinoven dishwhiskfood processorpiping bag
Deviled Egg Cupcake | Clip Recipe