No-Boil Deviled Eggs

I’ve made my share of deviled eggs. Pretty pastel ones. Awesome Jell-O ones. And ya know, shelling all those eggs can be a job. So when I ran across a way of making no-boil deviled eggs, I immediately decided to give them a shot. What you end up with is that same great deviled egg flavor, but with a lot less trouble.
No-Boil Deviled EggsThe original recipe called for cutting the cooked eggs into squares, which would’ve maximized the amount of finished eggs you would get. But, I thought that round ones would be more attractive. Plus, I’m not sure I’d be that great at cutting that many squares that would come out looking similar. Using a cooking cutter made it easy.

Also try my jalapeno popper and BBQ deviled eggs.

No-Boil Deviled Eggs

The number of deviled eggs you will get will of course depend on how you cut them. I used a large round cookie cutter so I only got about 2 dozen.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 3 dozen

Ingredients

  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon white vinegar
  • 2 teaspoons prepared yellow mustard
  • Kosher salt and freshly ground black pepper
  • Paprika and sliced chives for garnish

Instructions

  • Preheat your oven to 350 F.
  • Spray an 8" x 8" baking dish with non-stick spray.
  • Separate the egg whites and yokes into two bowls.
  • Whisk the whites until they just get foamy. Do not whisk until they foam completely. Less is more in this case.
  • Pour the egg whites into the dish and cover with foil.
  • Bake for 20 minutes or a few minutes more until the eggs have set. Remove from the oven and let cool.
  • Whisk the yokes until smooth.
  • Spray a skillet with non-stick spray and add the yolks. Scramble until cooked.
  • Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, and a pinch of salt and pepper and process until very smooth.
  • Transfer to a pastry bag with a round tip or dessert decorator.
  • Remove the cooked eggs whites from the baking dish and cut into squares, or use a small cookie cutter to cut into circles.
  • Pipe the egg yolk mixture onto each egg white.
  • Sprinkle with paprika and chives.

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