I thought it was time for another batch of deviled eggs served in egg cups. I know that most people don’t serve their deviled eggs in egg cups. Maybe no people serve their deviled eggs in egg cups? Perhaps it’s time to start a new trend? What I’ve discovered since doing this is that you can get much more delicious filling in the egg this way. It makes sense. You are filling the whole cavity of the egg, rather than just half. Also they make for a nice presentation. Perhaps for a special occasion.
I make and sell egg cups on Amazon and the set featured here is my best seller. I plan to eventually list them for sale here. They’re fun to make and cute. I will occasionally showcase my egg cups here with the deviled egg recipes. Of course, you can always serve these deviled eggs the traditional way too.
If you are not familiar with egg cups, they are used to serve a soft-cooked egg. They are more popular in Europe, particularly the UK, than they are here in the U.S. In fact, many Americans have never even heard of them or know what they are used for. It might be a little impractical to buy a set of egg cups for just your deviled eggs when a deviled egg platter or regular plate will do just fine. However, if you love creamy egg yolks – such as in eggs cooked “sunny side up” or poached – then you might want to consider purchasing some egg cups so that you can begin enjoying soft-cooked eggs. I love this story of an American experiencing soft-cooked eggs for the first time, and a another egg cup story here. I’ve read other similar stories around the web. Soft-cooked eggs are a big hit with those why try them it seems. Maybe they’ll become a thing? Who knows? What I do know that if you’re going to be eating soft-cooked eggs, then you’ll need a vessel to serve them in so you don’t burn your fingers!
Okay, enough about egg cups. Let’s talk deviled eggs. This recipe is nice because it’s so light tasting and easy to make in the sense that it can be made with ingredients that you likely already have on hand. I love that it uses lemon juice instead of vinegar to bring the zingy flavor and prevent the eggs from being bland. It’s also nice that these eggs use healthy olive oil instead of mayo to add the fat required to make creamy deviled eggs. These seem perfect for Mother’s Day or elegant Easter brunch – both the deviled eggs and the egg cups.
I hope you enjoy!
- 6 eggs, hard-cooked. I use the steam method.
- 2 tbsp. olive oil
- ½ tsp. salt
- ½ tsp. ground mustard
- 2 tbsp. lemon juice
- ½ tsp. parsley flakes
- freshly ground pepper to taste
- If you are serving them in egg cups as pictured, remove the tops with an egg topper. I like to leave the eggs in the shell. If you don't have an egg topper, then peel the eggs and cut off the top with a knife. You can also peel the eggs and cut in half lengthwise.
- Remove the yolks into a medium bowl. Mash with fork.
- Add olive oil, salt, mustard, lemon juice, parsley flakes, and pepper. Mix well. I use a mixer to get a nice creamy texture.
- Pipe or spoon the mixture into the egg whites, I didn't garnish mine, but you can garnish with paprika or other garnish of your choosing. Keep chilled until serving.
- Recipe adapted from Kimi Harris at The Nourishing Gourmet.
Recipe adapted from Kimi Harris at The Nourishing Gourmet