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.

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5 from 1 vote

No-Boil Deviled Eggs

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.

Course Appetizer

Cuisine American

Keyword deviled, eggs

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 3 dozen

Calories 458kcal

Author Based on a recipe from The Food Network

Ingredients

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

Notes

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.

Nutrition

Calories: 458kcal | Carbohydrates: 2g | Protein: 26g | Fat: 38g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 754mg | Sodium: 480mg | Potassium: 286mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1099IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 4mg

Nutritional values are approximate.