Muffin Tin Deviled Eggs

These Muffin Tin, Everything Bagel Deviled Eggs, are a fun twist on a classic. Think smoked salmon bagels meets deviled eggs!

It all begins with the freshest local Ontario eggs. The egg yolks and whites are separated, placed into a mini muffin tin and baked. Smoked salmon is placed on the egg white cups, then the creamy egg yolk mixture is piped on top and finished off with a refreshing cucumber slice and dill. 

These one-bite appetizers are full of delightful flavours, & textures. With their stunning presentation, they are sure to be the star of your Easter gathering or next get together.

Buying local Ontario eggs, which can be found in the grocery store, promotes sustainability, supports local businesses, and ensures fresher, higher-quality products for consumers. It is a choice we make that benefits both our family and the community as a whole. 

This recipe was created in partnership with Egg Farmers of Ontario. However, all opinions in this post are my own.

Ingredients 

• Large eggs
• Olive oil or avocado oil
• Red onion
• Small capers
• Fresh dill
• Mayonnaise
• Dijon mustard
• Hot sauce
• Salt, to taste
• Black pepper
• Everything Bagel Seasoning 
• Wild sockeye smoked salmon
• Cucumber

See recipe card for quantities.

Instructions

Prepare the Oven

Place a baking dish on the bottom rack of the oven, then fill it with a couple inches of hot water. Set another oven rack in the middle position. Close the oven door, then preheat the oven to 350°F.

Oil a 24-cup mini muffin tin with avocado or olive oil. Set aside.

Separate the Yolks From the Whites

Separate the egg yolks from the egg whites. Place an egg yolk in each of the first 9 muffin cups. Gently stir the egg whites together, then pour an equal amount of egg whites into each of the remaining 15 muffin cups (about ¾ full). Using a plastic squeeze bottle as a syringe, is an easy way to fill the egg whites into the muffin cups.

Add the red onions, capers, and dill to each of the 15 egg white cups, then gently stir the ingredients together.

Bake the Eggs

Place the muffin tin on the middle rack of the oven and bake for approximately 15 minutes, until both the egg whites and egg yolks are cooked and set.

Prepare the Yolk Mixture

While the eggs cook add the mayonnaise, Dijon mustard, hot sauce, salt & pepper to a mini food processor. Carefully remove the cooked egg yolks and add them to the food processor. Blitz until smooth. 

Spoon the yolk mixture into a piping bag with a star tip. Place in a tall heavy base glass (or mason jar), tip side down and refrigerate until ready to use.

Assemble

Place the everything bagel seasoning on a small plate.

Remove the cooked egg whites, roll the sides and bottom in the everything bagel seasoning, then place them on a serving plate. Top each egg cup with a piece of the smoked salmon. Then pipe a swirl of the yolk mixture onto the salmon.

If serving immediately, place a cucumber slice and small piece of dill into the yolk mixture of all the cups. If making ahead, refrigerate until needed and add the cucumber and dill just before serving.

Notes

• If you separate your eggs over a small bowl and add the whites into a larger bowl after each egg, it avoids getting yolk in all the whites, should the yolk break.
• If any whites are baked in with the yolks, just peel off the whites before adding them into the food processor.
• Using a plastic squeeze bottle as a syringe, is an easy way to fill the egg whites into the muffin cups.
• If you do not have a piping bag, you can use a disposable plastic sandwich bag and cut the corner off to make a piping bag.
• It is okay if there is a little leftover yolk mixture. If you do not overfill each cup with the yolk mixture, these little cups will be a one bite size for most people, making them a perfect appetizer.

Watch how these Muffin Tin Deviled Eggs were made here.

Leave a Comment

If you get the chance to try this Muffin Tin Deviled Eggs recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James 🙂

Muffin Tin Deviled Eggs

These Muffin Tin, Everything Bagel Deviled Eggs, are a fun twist on a classic. Think smoked salmon bagels meets deviled eggs!

It all begins with the freshest local Ontario eggs. The egg yolks and whites are separated, placed into a mini muffin tin and baked. Smoked salmon is placed on the egg white cups, then the creamy egg yolk mixture is piped on top and finished off with a refreshing cucumber slice and dill. These one-bite appetizers are full of delightful flavours, & textures. With their stunning presentation, they are sure to be the star of your Easter gathering or next get together.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine International

Servings 15 Deviled Eggs

Ingredients

  

1x2x3x

• 9 large eggs
• Olive oil or avocado oil for greasing the muffin tin
• 7 ½ teaspoons red onion chopped (½ teaspoon per cup)
• 36 small capers 3 per cup
• 3 ¾ teaspoons chopped dill ¼ teaspoon per cup
• 6 tablespoons mayonnaise
• 3 teaspoons Dijon mustard
• 1 to 2 dashes hot sauce to taste
• Salt to taste
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons Everything Bagel Seasoning
• 60 g wild sockeye smoked salmon cut into 15 equal pieces (about the size of the mini muffin cup)
• 15 thin mini cucumber slices

Instructions

 

Prepare the Oven

• Place a baking dish on the bottom rack of the oven, then fill it with a couple inches of hot water. Set another oven rack in the middle position. Close the oven door, then preheat the oven to 350°F.
• Oil a 24-cup mini muffin tin with avocado or olive oil. Set aside.

Separate the Yolks From the Whites

• Separate the egg yolks from the egg whites. Place an egg yolk in each of the first 9 muffin cups. Gently stir the egg whites together, then pour an equal amount of egg whites into each of the remaining 15 muffin cups (about ¾ full).
• Add the red onions, capers, and dill to each of the 15 egg white cups, then gently stir the ingredients together.

Bake the Eggs

• Place the muffin tin on the middle rack of the oven and bake for approximately 15 minutes, until both the egg whites and egg yolks are cooked and set.

Prepare the Yolk Mixture

• While the eggs cook add the mayonnaise, Dijon mustard, hot sauce, salt & pepper to a mini food processor. Carefully remove the cooked egg yolks and add them to the food processor. Blitz until smooth.
• Spoon the yolk mixture into a piping bag with a star tip. Place in a tall heavy base glass (or mason jar), tip side down and refrigerate until ready to use.

Assemble

• Place the everything bagel seasoning on a small plate.
• Remove the cooked egg whites, roll the sides and bottom in the everything bagel seasoning, then place them on a serving plate. Top each egg cup with a piece of the smoked salmon. Then pipe a swirl of the yolk mixture onto the salmon.
• If serving immediately, place a cucumber slice and small piece of dill into the yolk mixture of all the cups. If making ahead, refrigerate until needed and add the cucumber and dill just before serving.
• Please take 5 seconds to rate this recipe below. We would greatly appreciate it!

Video

Notes

Notes

• If you separate your eggs over a small bowl and add the whites into a larger bowl after each egg, it avoids getting yolk in all the whites, should the yolk break.
• If any whites are baked in with the yolks, just peel off the whites before adding them into the food processor.
• Using a plastic squeeze bottle as a syringe, is an easy way to fill the egg whites into the muffin cups.
• If you do not have a piping bag, you can use a disposable plastic sandwich bag and cut the corner off to make a piping bag.
• It is okay if there is a little leftover yolk mixture. If you do not overfill each cup with the yolk mixture, these little cups will be a one bite size for most people, making them a perfect appetizer.

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