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Square Deviled Eggs

Skip the hassle of peeling eggs by baking and layering instead! The finished eggs are square instead of oval—a totally unique twist on the classic.

Serves 16
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
77 calories per serving


> Cooking spray
> 12 large eggs, whites and yolks separated
> 1/3 cup light mayonnaise
> 2 tsp Dijon mustard
> 1 tbsp sweet or dill pickle relish
> Sweet paprika and chopped chives, to garnish


Preheat oven to 350°F. Coat an 8x8-inch baking dish and a 9x9-inch baking dish with the cooking spray. Line each baking dish with parchment paper and coat again with cooking spray.
In a large bowl, whisk the egg whites about 3 min., until frothy. Pour whites into prepared 9x9-inch baking dish. In a separate bowl, whisk the egg yolks together and pour into prepared 8x8-inch baking dish.
Lightly spray 2 pieces of aluminum foil with cooking spray and cover each baking dish, crimping edges to seal. Bake for 20 min., or until egg whites and egg yolks are set. Remove from oven and let cool completely.
Turn whites out onto cutting board. Cut into 4 rows; cut each row into 4 pieces. Arrange squares on a serving platter. Transfer baked yolks to a food processor and pulse a few times to break apart. To food processor, add the mayonnaise, mustard, and relish. Season with salt and pepper. Purée until smooth.
Add yolk mixture to a piping bag or resealable plastic bag and cut off one bottom corner. Pipe filling onto each egg white square. Garnish with the paprika and chives to serve.

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