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.
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.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 3 dozen
- 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.
The fact that the idea for Peeps-stuffed Oreos came to me in a dream probably says something about me. But, they are as great an idea now as they were at 1am. Fun to make. Fun to look at, a bit gooey and a bit sticky. And oh yes, of course, fun to eat. Use any colors of Peeps you want. You can make a pretty good sized batch in no time. Perfect for Easter, but also perfect to make and eat all by yourself! Why, I didn’t even notice that a few ‘disappeared’ while I was making them…
If you want to make a double-stuffed version of my Peeps-stuffed Oreos, just double the amount of Peeps and place the melted mixture on ALL cookie sides instead of just one. Then just put the two halves together. Bam!
Also try my Peeps chips.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 20 -25 Oreos
- 1 pack of 10 Peeps chicks your favorite color
- 20-25 Oreos there are about 36 in a 14 1/2 ounce package
Place Peeps in a medium sauce pan over medium-low heat with a 1/2 tablespoon of water.
Separate the Oreo cookie halves.
Scrape the filling into the pan with the Peeps.
Stirring occasionally, melt the Peeps. Make sure all the lumps are gone and the mixture is smooth.
Place half the Oreo cookies logo-side down onto a baking sheet that has been lined with parchment paper. This will make cleanup easier.
Remove the melted Peeps from the heat and let cool just enough so the mixture isn't runny.
Using a 1/2 tablespoon measure, scoop melted Peeps into the center of the cookies. Add just enough that the mixture gets near the cookie edge. If your mixture is too runny (hot) it might run over the sides. You'll get a feel for it after doing your first cookie or two.
Add the remaining cookie halves logo-side up on top of the Peeps-topped Oreos.
Let cool completely before serving. You can also stick them in the fridge for 15 minutes to set quicker.
I’m always on the lookout for something cute to make for Easter. Like deviled pastel eggs. When I came across these flower pretzel bites I quickly added the three ingredients (!) to the grocery store list on my phone. Now, to make a batch of these you’re going to need some time, but it’s worth it. And they’re very fun to make too.
I mixed it up. Some yellow petals. A few pink. Some blue. Go crazy. And they don’t have to be perfect. What you end up with are pretty, crunchy, chocolately single-bite morsels of happiness!
If you’re super duper picky, make sure you place the candies so that the ‘m’ is turned down.
Another favorite Easter-time treat of mine is my Peeps-stuffed Oreos. Yes. Peep-stuffed Oreos. Boom. At Christmas time I make a treat similar to these flower pretzel bites, reindeer noses.
Flower Pretzel Bites
Working in batches:
Top the pretzels with the white chocolate melts and place on a microwave safe plate. Microwave on 50% (I found that the defrost setting also works well) until the chocolates are melted.
Carefully remove the plate (it might be hot!).
Place a single M&M in the center of each melt and press it down just slightly. Add 6-7 more candies around the edges.
Place the plate into the fridge until the candies are set. You can also leave them out at room temperature to set, but they'll take a little longer to do so.