Deviled Egg Cups | Friday Night Bites

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

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.

Heat oven to 350 degrees

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.