Square Deviled Eggs

1. 1

   Special equipment: a pastry bag fitted with a small round pastry tip

2. 2

   Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.

3. 3

   Separate the egg whites and yolks into 2 small bowls; set aside the yolks.

4. 4

   Whisk the whites until just foamy, transfer them to the prepared baking dish, cover the dish with foil and bake until the whites have fully set, about 20 minutes.

5. 5

   Let cool completely in the baking dish.

6. 6

   While the whites are baking, beat the yolks until smooth.

7. 7

   Lightly coat a medium nonstick skillet with cooking spray.

8. 8

   Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes.

9. 9

   Transfer the yolks to a food processor.

10. 10

    Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy.

11. 11

    Transfer the yolk mixture to a pastry bag fitted with a small round tip.

12. 12

    Turn the egg whites out of the baking dish onto a cutting board.

13. 13

    Cut into even 1-inch squares.

14. 14

    Pipe swirly dollops of the egg yolk onto each square.

15. 15

    Sprinkle each with paprika and chives if using.

No additional tips available.