Authentic Suburban Gourmet: Deviled Egg Cups

I had every intention of making deviled eggs.  However, after I realized something went
astray from my cooking process with the eggs and peeling each one was going to
take 10 years – I went into plan B. 
Today I am sharing “plan B” with all of you.  The age old phrase – when life gives you
lemons, make lemonade.  Thinking quick on
my feet, I went into my impromptu plan B – the Deviled Egg Cup.  The end result was simply divine and it will
be a repeat appetizer for sure.
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I was making these for a get together during the holidays
and when the peeling process quickly turned into a nightmare; my creative
juices went to work.  I did not have much
time to recreate the wheel so the Deviled Egg Cups were born.  Everyone loved them at the party, especially
hubby.  Deviled eggs are one of his
favorites and I spied him gobbling down several at a time.
These bread cups are the perfect vehicle for any topping.  The beauty is it is simple and typically
everyone had bread and butter on hand. 
So if you have last minute guests coming to your house, this would be a
perfect appetizer.  Here are a few other
ideas for toppings – Chicken Salad, Caesar Salad, Caramelized Onions and Blue
Cheese or Caprese Salad.  I would suggest
your favorite white wine to go with the Deviled Egg Cups – perhaps a Chardonnay
or Viognier.

Deviled Egg Cups

Yields 32

10 Hardboiled Eggs

¼ Cup + 1 T Mayonnaise

2 teaspoon Yellow Mustard

¼ teaspoon Salt

¼ teaspoon Pepper

See Also

8 Slices of White Bread, crusts removed

4 T. Butter, melted

¼ Cup Scallions, finely diced for garnish

Hard boil the eggs and remove shells.  Cut each one in half and remove 5 of the
yolks. You an leave the egg yolks but I preferred to remove.  Cut into quarters and dice.  Add to a medium sized bowl.  Add the mayo, mustard, salt and pepper and
stir to combine well.  Taste and adjust
seasonings to your taste level.  Set
aside in the refrigerator.

Use a mini muffin pan to make the bread cups.  After you have removed the crusts, cut each
slice of bread into four squares.  This
should yield 32 small squares.  Brush
lightly on each side a bit of the melted butter.  Add each one to the muffin tin and press
lightly with your finger to form around each of the muffin slots.  Bake for about 10 to 15 minutes or until
golden brown.  Remove and let cool.  Repeat the process until all bread cups are
complete.

To assemble, add about a teaspoon or two to each bread cup
and garnish with a bit of the finely diced scallion.

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