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.

Fire-Roasted Eggs on the Char-Broil Big Easy

I love my Char-Broil Big Easy. It gets a workout on a regular basis. Usually, it’s loaded with poultry or on occasion, ribs. This time I set out to try something totally new: fire-roasted eggs. Why? Because I wanted to make a batch of egg salad, that’s why!

Fire-Roasted Eggs on the Char-Broil Big EasyFire-Roasted Eggs on the Char-Broil Big Easy turned out to be pretty time-sensitive. I needed just 8 eggs for my egg salad, but I put few extra into the basket to test as I went so I could get the timing down. It was a cloudy, breezy day, about 60 F out. Different weather conditions could cause your eggs to cook quicker… or slower.

After 12 minutes I had the perfect soft-cooked egg. A little runny yoke. Perfect for dipping bread into.

After 15 minutes the eggs were the equivalent of soft-boiled. Almost on the edge of hard-boiled. If I’d gone much longer I suspect they’d either be way overcooked or explode. That’d be a mess.

I let the eggs rest for 5 minutes then put them into cold water and shelled them. Minutes later I’m enjoying a nice egg salad sandwich.

Did you know you can make your entire breakfast on your Big Easy, not just roasted eggs? Make bacon, breakfast sausage, and breakfast cups!

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Fire-Roasted Eggs on the Char-Broil Big Easy

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Mike

Ingredients

  • Eggs

Instructions

  • Fire up your Big Easy and let it get hot.
  • Place eggs in bottom of the Big Easy basket. Do not overcrowd. I do not recommend using the Big Easy Bunk Basket as the top of the cooker cooks at a different temperature than the bottom.
  • Insert basket into the Big Easy and cook eggs. You might want to test an egg after 12 minutes to get a feel for how long you'll need to cook them.
  • When done, remove eggs and let rest 5 minutes then transfer to cold water to cool. Remove shells and enjoy!

Deviled Pastel Easter Eggs

With Easter approaching rapidly, I thought I’d post a recipe for deviled pastel Easter eggs. These eggs are always on the menu every year when our family gets together to celebrate the day. They’re easy to make. They taste like ‘normal’ deviled eggs. And they look awesome!

Deviled Pastel Easter EggsThis recipe for deviled pastel Easter eggs makes 24 egg halves. But you’ll have a few egg halves left for other uses. The technique for coloring the eggs can be used for any recipe that calls for hard-boiled eggs. That includes egg salads. Hey, who wouldn’t be wowed by a tie-dyed colored egg salad?

Pastel Deviled Easter Eggs

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 halves
Author Mike

Ingredients

  • 2 dozen large eggs hard boiled and peeled (12 are for stuffing. The remaining 12 are used for their yolks.)
  • 1/2 cup mayonnaise
  • 3 tablespoons sweet pickle relish
  • 2 teaspoons prepared mustard
  • Salt and freshly ground black pepper
  • Neon food coloring
  • Paprika for garnishing
  • Sliced olives or chopped pimentos for garnishing, optional

Instructions

  • Halve the eggs. Remove the yolks into a bowl. Discard 24 of the halves (use in an egg salad!)
  • Fill drink glasses (we used rocks glasses) with water and add food coloring to each. You want the color to be pretty dark, even for the lighter colors.
  • Working in batches, gently lower eggs into the glasses (we put them on a spoon and lowered them into the water). Stir very gently and let set in the glass until they reach the desired color. Remove to a paper towel-lined plate and dry completely.
  • Mash yolks with a fork and add the mayonnaise, pickle relish, and mustard. Add salt and pepper to taste.
  • Fill egg halves with yolk mixture. It's easier to use an icing piper or frosting bag, or if those aren't available, put the mixture in a plastic baggie, cut off the tip, and use that to pipe the mixture.
  • Garnish with paprika and olives or pimentos, if desired.
  • Store covered in the fridge until ready to serve.