Muffin pan deviled eggs is a fast and easy way to make a large batch of these devilishly good treats! Deviled eggs are a popular food among Southern party spreads, whether it’s the holidays or just a social gathering, you can bet your buns some form of deviled eggs is going to be there. What makes these muffin pans deviled eggs such a breeze is our muffin pan hack, you simply throw in the egg whites then top with a delicious egg yolk spread! Dan-O’s Crunchy gives these a little texture and some mouthwatering savoriness in every bite.
A brief history of Deviled eggs
Historians can track the deviled egg back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as appetizers. Romans had a saying for these treats, ”from eggs to apples” which meant from beginning of a meal to the end. Throughout medieval Europe, there were countless recipes for hard boiled eggs stuffed with herbs,cheeses, and raisins. However the earliest recipe that resembles modern day deviled eggs comes from Spain’s Andalusian region during the 13th century.
Flash forward to modern times, and the first American recipe for deviled eggs was printed in Montgomery Advertiser, a local newspaper in Alabama, in 1877. However, the first recipe to suggest the use of mayonnaise as an ingredient in deviled eggs was in the 1896 cookbook The Boston Cooking School CookBook by Fannie Farmer. Now you know that these treats have been a staple of many cultures over the years!
- Fill a greased muffin pan with 12 eggs
- Use a water bottle to separate the yolks
- Place the muffin pan with eggs whites into a 350 F oven for 15 minutes
- Add yolks to a pan and cook over medium heat until firm
- Place yolks in a bowl and mix with a fork
- Add diced jalapeno, diced pickle, mayonnaise, and Dan-O’s Spicy and mix until smooth
- Remove muffin pan from oven and plate the egg whites
- Spoon egg yolk mixture on top of egg whites and top with slice of jalapeno