Deviled Eggs (Baked)

Hate peeling boiled eggs? Here's a solution:

12 eggs
3 Tbsp. Greek yogurt or mayonnaise
2 Tbsp. relish
1 Tbsp. mustard
1 tsp. hot sauce
sea salt
black pepper, freshly cracked
ground paprika

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2). Spray or butter a 24 cup mini muffin pan.

Take 2 sheets of foil paper each the size of a cookie and crumple them individually length-wise. Lay then parallel on the cookie sheet (this will be the base for your bain-marie.

Separate whole yolk from whites in two separate bowls.

Pour the whites evenly into 12 muffin cups. Gently drop the yolks into each of the other 12 cups.

Cover the top the muffin pan with foil paper and place atop the the prepared pan. Pour boiling water in the cookie sheet lined with foil ensuring that the muffin tin remains level over top.

Bake 13 minutes.

Gently lift out the white cups and arrange on a plate. Scoop out the yolks and place a in mixing bowl.

To the yolks add yogurt (or mayonnaise, relish, mustard, hot sauce salt and pepper. Mix with a fork until smooth and creamy. Scoop into a piping bag or plastic bag with the corner cut off and swirl evenly around each of the 12 white cups. Sprinkle with paprika and serve.

Makes 12.