Okay, these may look a little strange, but let me tell you how much easier they are to make than the traditional Deviled Eggs. So. Much. Easier.
I do not know about you, but while I love a good Deviled Egg, and do not mind making them, I really do not like peeling the eggs. I always end up pulling chunks out of the egg white when I peel them or destroying the entire egg white. I do not use fresh eggs either, I always make sure that I use our chickens eggs that are not freshly laid, but I always have problems. I am just not a proficient hard boiled egg peeler.
12 large eggs
1/3 c. mayonnaise
2 tsp. spicy mustard
Kosher salt and freshly ground black pepper
Paprika and sliced chives, for garnish, optional
What you will do:
1. Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
2. Separate the egg whites and yolks into 2 bowls; set aside the yolks. Whisk the whites until just foamy, transfer them to the prepared baking dish, cover the dish with foil and bake until the whites have fully set, about 20 minutes (This took longer than 20 minutes for me, but I doubled the recipe and used a bigger pan. You will be able to tell when the whites are done because they will be firm and will not jiggle.) Let cool completely in the baking dish.
3. While the whites are baking, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes.
4. Transfer the yolks to a food processor. Add the mayonnaise, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy (you may need to add more mayonnaise until you get the consistency you desire). Transfer the yolk mixture to a large pastry bag fitted with a tip.
5. Turn the egg whites out of the baking dish onto a cutting board. Cut into even 1-inch squares. Pipe egg yolk onto each square. Sprinkle each with paprika and chives if using.