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Cookie-Cutter Spicy Deviled Eggs

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Cookie-Cutter Spicy Deviled Eggs
  • Prep 25 min
  • Total 55 min
  • Servings 10
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Deviled eggs just got a whole lot easier. Skip boiling and peeling, bake the egg whites instead for quick and simple assembly.
May 30, 2018

Ingredients

  • 12 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon mustard
  • 1 teaspoon vinegar
  • 2 tablespoons sriracha
  • Salt and pepper to taste

Steps

  • 1
    Preheat oven 350°F.
  • 2
    Separate egg whites and yolks into two bowls. Whisk the whites until foamy and transfer to a cooking spray-coated 9x13 pan. Cover with foil and bake for 20 minutes, or until whites are set.
  • 3
    Beat yolks until smooth and scramble in a non-stick pan on medium-low heat.
  • 4
    In a food processor, blend yolks, mayonnaise, vinegar, mustard, sriracha, salt and pepper. Pulse until smooth. Transfer to a piping bag.
  • 5
    Place a cutting board over the baking dish and flip to transfer the baked egg whites. Using a star-shaped cookie cutter, cut out whites and transfer to platter.
  • 6
    Pipe on yolk mixture and garnish with sriracha.

Nutrition Information

130 Calories, 11g Total Fat, 7g Protein, 1g Total Carbs, 1g Sugars

Nutrition Facts

Serving Size: 10
Calories
130
Total Fat
11g
Saturated Fat
2.5g
Trans Fat
0g
Cholesterol
225mg
Sodium
170mg
Total Carbs
1g
Dietary Fiber
0g
Sugars
1g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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