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.
The 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.
No-Boil Deviled Eggs
- 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
- 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.