Preheat your oven to 300°F (150°C).

Carefully separate the egg yolks from the egg whites. Place the egg whites in a well-greased muffin tin and the other half with your yolks. (Optional: Add sausage, bacon, or veggies to your egg whites)

6 large eggs

Place your muffin tray on a larger tray. fill the bottom tray 2 cups of water and cover both trays with aluminium foil. (We're essentially steaming the eggs because it will have a better texture)

Bake in the oven for 15 minutes or until they are set.

Once the egg whites and yolks are done baking and have cooled, prepare the deviled egg filling.

In a food processor, combine the baked egg yolks, mayonnaise, yellow mustard, hot sauce, salt, and pepper. Process the mixture until it becomes smooth and creamy. Adjust if needed.

3 tablespoons mayonnaise - 1 teaspoon yellow mustard - ½ teaspoon hot sauce (adjust to taste) - Salt and pepper to taste

Scoop the deviled egg filling into a piping bag fitted with a decorative tip of your choice.

Carefully pipe the deviled egg filling onto the top of each egg white cupcake.

To garnish, sprinkle some sesame seeds, finely chopped chives, and a dash of paprika on top of each deviled egg cupcake.

Sesame seeds chives, and paprika for garnish

Serve the deviled egg cupcakes immediately, or refrigerate them for a short while before serving for a refreshing appetizer.