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Get ready for a delicious twist on a classic appetizer! Our Deviled Egg Cupcakes (Keto), also known as muffin tin deviled eggs, are a creative and hassle-free way to enjoy this favorite snack. Perfect for those who dislike peeling hard-boiled eggs, these cupcakes are keto-friendly and bursting with flavor. Try them today!
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Deviled Egg Cupcakes (Keto): A Creative Twist on a Classic Favorite! 🥚🧁
Ah, the classic deviled egg – a beloved appetizer, a staple at gatherings, and notoriously tricky to perfect. That's where our Deviled Egg Cupcakes (Keto) come in to save the day!
Why the cupcakes, you ask? Well, aside from being a fun and creative spin on traditional deviled eggs, they're a game-changer for those of us who struggle with peeling hard-boiled eggs without turning them into a shredded mess. 🙈 Plus, let's be real – if you've ever tried to serve deviled eggs on a regular platter, you know the struggle of them slipping, sliding, and tipping over, leaving you with a messy situation on the plate, and your hands. But fear not, because our deviled egg cupcakes stay perfectly put, making them a mess-free solution for your next gathering. 🎉
With a simple yet delicious filling piped onto perfectly cooked egg whites, these cupcakes are as convenient as they are tasty. They're also keto-friendly and gluten-free, so you can feel good about indulging in this delightful appetizer. 🥳
So why not give our Deviled Egg Cupcakes (Keto) a try? Whether you're hosting a party, attending a potluck, or simply craving a tasty snack, these little treats are sure to impress! Get ready to elevate your appetizer game and say goodbye to messy deviled eggs forever. 🌟
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
🥘Deviled Egg Cupcakes (Keto) Ingredients
These are the ingredients necessary to make Deviled Egg Cupcakes (Keto).
- Egg - I prefer free-range/cage-free eggs if you can find them. They have a much better flavor.
- Mustard - I use a regular yellow mustard here but feel free to use whatever mustard you enjoy.
- Hot Sauce - This is totally up to you and your tastes. I have used everything from sriracha to my Habanero Hot Sauce.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Deviled Egg Cupcakes (Keto) Instructions
This is a basic breakdown of the steps involved in making Deviled Egg Cupcakes (Keto). You will find the full directions in the recipe card at the bottom of the post.
Separate the egg whites and yolks into separate bowls.
Beat the egg whites until frothy, then pour them into the muffin pan.
Beat the egg yolks with a fork or whisk until they are smooth, then pour them into the cake pan.
Remove the egg yolks from the cake pan and place them into a food processor along with the mayo, lemon juice, mustard, hot sauce, salt, and pepper.
Helpful Hint: 💡: Gently tap the filled muffin pan on a flat surface to create a stable base for baking. This will help the deviled egg cupcakes have a flatter bottom and prevent them from tipping over on your serving platter.
SUBSTITUTIONS
- Mayonnaise - If you prefer, you can substitute the mayonnaise with Greek yogurt, sour cream, or a combination of both.
- Fresh Lemon Juice - If you do not have fresh lemon juice, you can use white vinegar, apple cider vinegar, or lime juice for acidity in the egg yolk mixture.
- Hot Sauce - Adjust the amount of hot sauce according to your spice tolerance, or omit it entirely if you prefer a milder flavor.
- Prepared Mustard - Any type of prepared mustard such as yellow mustard, Dijon mustard, or spicy brown mustard can be used interchangeably based on your taste preferences.
📖VARIATIONS
- Avocado and Tomato - Mash ripe avocado and mix it with the egg yolk mixture for a creamy and healthy alternative. Top with diced tomatoes and a sprinkle of salt and pepper.
- Buffalo - Stir buffalo sauce into the egg yolk mixture for a spicy kick. Top with blue cheese crumbles and chopped celery for a buffalo chicken-inspired treat.
- Crab and Old Bay - Fold lump crabmeat into the egg yolk mixture along with a dash of Old Bay seasoning for a seafood-inspired delight. Garnish with additional Old Bay and a lemon wedge.
🍽Equipment
This is the equipment you will need to make Deviled Egg Cupcakes (Keto).
- standard muffin pan
- 8-inch cake pan
- large mixing bowl
- medium mixing bowl
- whisk
- food processor
- piping bag and tips
Storage
Once assembled, the Deviled Egg Cupcakes can be stored in an airtight container in the refrigerator for up to 2 days. It's best to store them without the garnishes (smoked paprika and chopped chives) if possible.
Before serving, you can sprinkle them with smoked paprika and chopped chives for added flavor and freshness. If you prefer, you can also store the egg yolk mixture separately in a piping bag or airtight container and pipe it onto the egg whites just before serving for the freshest presentation.
💭Top tip
Allow the baked egg whites to cool slightly in the muffin tin before removing them to ensure they hold their shape. This will make it easier to pipe the egg yolk mixture on top without the egg whites collapsing.
FAQ about Deviled Egg Cupcakes (Keto)
Yes, you can! You can prepare the egg white "muffins" and the egg yolk mixture ahead of time and store them separately in the refrigerator. When you're ready to serve, simply pipe the egg yolk mixture onto the egg white "muffins" and garnish with smoked paprika and chopped chives.
While it's technically possible to freeze the assembled Deviled Egg Cupcakes, the texture of the eggs may change slightly upon thawing, and the garnishes may become less fresh. We recommend enjoying them fresh for the best taste and texture.
Yes, you can! Simply substitute the mayonnaise in the egg yolk mixture with a dairy-free alternative, such as vegan mayonnaise.
Related Recipes
Looking for other recipes like this? Try these:
- Avocado Deviled Eggs
- Jalapeno Popper Deviled Eggs
- Devilish Eggs
- Halloween Deviled Eggs
- Loaded Deviled Eggs
- Beet Pickled Deviled Eggs
Deviled Egg Cupcakes (Keto)
Equipment
Ingredients
- 12 large eggs
- 1/3 cup keto mayonnaise
- 1 tbsp fresh lemon juice
- 2 tsp mustard
- 1/4 to 1/2 tsp hot sauce
- pink salt
- Freshly cracked black pepper
- smoked paprika
- fresh chives chopped
Instructions
- Preheat the oven to 325 degrees F and spray a muffin tin and an 8 inch cake pan with olive or avocado oil spray.
- Separate the egg whites and yolks into separate bowls.
- Beat the egg whites until foamy, then pour them into the muffin pan. Tap the pan on the counter to help settle the egg whites.
- Whisk the egg yolks until they are smooth, then pour them into the cake pan.
- Bake both pans for 12 to 15 minutes, or until the eggs have set.
- Once the egg yolks have cooled a bit, remove them from the cake pan and place them into a food processor along with the mayo, lemon juice, mustard, hot sauce, salt, and pepper.
- Pulse the mixture until it is smooth and creamy.
- Place the egg yolk mixture into a piping bag (or a ziplock bag with a corner snipped off).
- Remove the cooled egg whites from the muffin tin and pipe the egg yolk mixture on top of the egg white "muffins".
- Sprinkle the cupcakes with smoked paprika and chopped chives before serving.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food Safely
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Laura Bick
Pretty sure I should have whisked more . Timing seemed off for oven not sure if high altitude applies here . Wonder if you used cupcake papers the whites would be easier to get out of muffin tin . Tried to cheat and use baggie for piping . I would rate the recipe 5 stars but my abilities 1 to carry out ..
bobbiskozykitchen
I am so sorry you had an issue getting the egg whites out of the muffin tin. Yes, you need to beat the egg whites so they are nice and frothy like the photo and spray the muffin tin well with avocado or olive oil.