No need to wait for Sunday brunch—this breakfast-y riff on deviled eggs tastes great 24/7.

Rachael Ray Every Day

Gallery

Credit: Photography by Christopher Testani

Recipe Summary

Yield:
Makes 12 halves
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Ingredients

Ingredient Checklist
Stir-ins
Toppings

Directions

Instructions Checklist
  • In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 6 eggs to the basket. Cover and cook for 12 minutes. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool. Peel the eggs and halve lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk. Mix with the stir-ins; season with salt and pepper. Fill the white halves with the yolk mixture. Add the toppings. Transfer to a platter. 

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Tip

We steam our eggs instead of boiling them. It makes peeling super easy!

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