Pot O Gold Deviled Egg Cupcake
Looking for a delicious and easy-to-make appetizer? Look no further than my pot o gold deviled egg cupcakes! These classic treats are perfect for any occasion, whether you’re hosting a party or simply enjoying a snack at home. With their creamy filling and zesty flavor, deviled eggs are sure to please everyone. So why not whip up a batch today and enjoy a tasty treat that’s always a crowd-pleaser? #deviledeggs #appetizers #yum #oakdelleggfarms
Ingredients
2 dozen Oakdell Eggs, separated
1/2 cup mayonnaise
1 tbsp yellow mustard
1 tsp horseradish sauce
1/4 cups sweet pickle relish
6-8 slices dill pickles
Season salt to taste
Cooking Spray
Instructions
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 half way 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 you food processor with the mayonnaise, mustard, horseradish sauce, sweet pickle relish and the 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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