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. This approach solves a whole lot of problems, specially if you’re setting out to make a big huge batch of eggs for a family get-together or picnis.
The original recipe for no-boil deviled eggs 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. I prefer a much easier way. Using a cooking cutter made it easy. And a bit fun, actually.
I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.
No-Boil Deviled Eggs
- 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.
Nutritional values are approximate.