Deviled Egg Frosting

The best part of deviled eggs (if you like them at all - they are definitely a love/hate food) is the whipped up yolk.  The whites serve only as a rubbery delivery mechanism for yolky goodness.  Why must deviled eggs be served on egg whites?  Why can't they be served on, say, cupcakes?  They can!

Like its savory counterpart, deviled egg frosting starts with hard boiled egg yolks.  But, instead of lightening them up with mayonnaise, the frosting uses heavy whipping cream.  It's sweetened with the addition of powdered sugar and thickened with butter. The classic deviled egg topper, paprika, is mixed into the frosting, providing a little kick - and in my case, smokiness (I used a smoked variety of paprika).  The end result is a frosting like none other.  Because of all of the egg yolks, it's like eating a thick custard.  I'd devour a cup of this frosting straight up, but it is frosting, after all, and you may be wondering what flavors to pair it with.

What To Frost With Deviled Egg Frosting

Deviled egg frosting pairs best with basic vanilla, something lemony, or possibly chocolate (I haven't tried it, but I think it would work).  Deviled egg frosting need not be limited to cupcakes.  It would be stellar on any brunch plate - over waffles, pancakes, French toast, or hash browns (look for an upcoming post with more on using deviled egg frosting with hash browns).

What to do With Leftover Hard Boiled Egg Whites

When you are done making deviled egg frosting, you'll be left with many hard boiled egg whites.  There is no need to toss them.  You could cut them up and eat them in a salad.  Or, you can bake with them.  Say what?  Yes, you can actually bake cupcakes and cookies using hard boiled egg whites - more on that in a future post.

Deviled Egg Frosting Recipe

Yield: Enough frosting for 12 cupcakes if you keep the frosting swirls small.  Double the recipe for big swirls of happiness.

Ingredients:

• 12 large eggs
• 1/2 cup butter, room temperature
• 1/4 cup + 2 tablespoons heavy whipping cream
• 2 cups powdered sugar
• 1/2 teaspoon salt
• 1 teaspoon smoked paprika

Directions

1. Hard boil the eggs.  Don't be embarrassed if you don't know how to do this.  I had to look it up. 
1. Put the eggs in a big pot filled with cold water.  
2. Heat the pot on high heat until the water boils. 
3. Once it boils, turn off the heat (but don't take the pot off the burner), and cover the pot. 
4. Leave the covered pot on the burner for 12 minutes.
5. Uncover the pot, dump out the water, and fill it with cold water to stop the eggs from cooking.
6. Crack the egg shells and peel them off.
2. Cut the hard boiled eggs in half and place all of the yolks into a small bowl.  You won't need the egg whites, so refrigerate them to use in another recipe or to snack on late at night if there is absolutely nothing else around.
3. In a medium-sized mixing bowl, beat the butter until light and fluffy - about 3 minutes.
4. Add the yolks and heavy whipping cream to the butter and mix until smooth.
5. Slowly mix in the powdered sugar.
6. Mix in the salt and paprika.
7. Spread or pipe on cooled cupcakes or use however your heart desires.
8. Optionally, sprinkle paprika on top of frosting for an authentic look.