MUFFIN CUP DEVILED EGGS
Holiday dinners are not complete unless we have some type of deviled eggs on the menu. Before I could finish these my husband had already sampled 3 or 4. So I would say he loved them. My 24 count deviled egg dish mysteriously disappeared, & I had no idea, how I would keep them from tipping over, or being squashed, so I came up with the idea, to put each half in a muffing cup, that way they would be separated, & would not get squashed, hence the name. I use some of the Stone Ground mustard that I had used to make the Kahlua Glazed Ham, in this recipe, & gave the eggs a bit of texture.
Provided by Rose Mary Mogan @cookinginillinois
Categories Other Appetizers
Number Of Ingredients 10
Steps:
- Boil eggs and run under cold water then peel. These are the main ingredients I used to make this recipe.
- Cut eggs in half and add yolks to medium bowl.
- This is the Stone Ground mustard I used. Add each egg white half to an individual muffin cup.
- Mash the yolks with a large fork or spoon till they are no longer lumpy.
- Add the remaining ingredients & blend together. When mixture is smooth, Spoon into each half egg. Then top with chopped chive, and a sprinkle of Paprika if desired.
- Serve and enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
