Devilled Egg Cupcakes

15 minutes
20 minutes

Love devilled eggs, but hate peeling hard cooked eggs? Then this is the recipe for you!


  • Butter for pan
  • 8 large eggs
  • 3 tablespoons mayonnaise
  • 1.5 tablespoons room temperature butter
  • 1.5 tablespoons Dijon mustard
  • 1.5 tablespoons sweet green relish
  • 2 teaspoons red wine vinegar
  • 3/4 teaspoon white sugar
  • 1/2 teaspoon Worcestershire sauce (ensure you are using a gluten-free version if gluten is an issue for you)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 300°F and butter a 12-cup muffin tin.
  2. Separate the egg yolks from the egg whites, while placing 2 egg yolks per muffin cup, to fill a total of 4 muffin cups. Mix the egg whites together briefly and pour an equal amount of egg whites into each of the remaining 8 muffin cups.
  3. Bake for approximately 15 minutes until both the egg whites and egg yolks are cooked and set.
  4. Remove the cooked egg whites, place them on a serving plate, and chill in the fridge while preparing the yolk mixture.
  5. Remove the cooked egg yolks and place them in a small mixing bowl. Add all the remaining ingredients to the egg yolks and mash until thoroughly combined. Place in the fridge until chilled.
  6. Preferably, spoon the yolk mixture into a piping bag with a fancy tip (the fancy tip will help it to resemble icing on a cupcake), or into a disposable sandwich bag and then cut the corner off to make a piping bag. Carefully pipe this mixture equally onto the cooked egg whites to look like cupcakes.
  7. Serve immediately or refrigerate until needed.

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