Pot-O-Gold Deviled Egg Cupcakes

Here is a Pot-O-Gold Deviled Egg Cupcakes recipe just in time for St. Patrick’s Day. Don’t let the term “cupcakes” fool you – these are healthy and savory, not sweet.

Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com



Category: Side Dish



24 Oakdell Cage Free Eggs
1/2 cup mayonnaise
1 tbsp yellow mustard
1 tsp horseradish sauce
1/4 cups sweet pickle relish
8 slices dill pickles
Season salt to taste
Cooking spray

Pot-O-Gold Deviled Egg Cupcakes Directions

  1. Spray a twelve-top muffin tin with cooking spray.
  2. Once the eggs are separated into separate bowls, season both with season salt and mix into white and the yolks.
  3. Fill each muffin tin halfway full and bake in a 350 degree oven for about 15 minutes or until the egg whites are cooked. Remove from the oven and let the egg whites cool, remove from the muffin tin and transfer to a plate.
  4. Cook the egg yolks like you would scrambled eggs. Once cooked, add them to the bowl of your food processor with the mayonnaise, mustard, horseradish sauce, sweet pickle relish, and dill pickle slices. Pulse everything together to blend.
  5. Once the yolk mixture is blended, pipe or spoon on top of the cooked egg whites to create your pot-o-gold deviled egg cupcakes. Top with parsley and a pickle if desired before serving.

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