Theo's Diner Deviled Egg Wonton Crunch Cups
Tangy deviled egg filling gets tucked into crisp wonton cups with celery, chives, and a little jalapeño heat.
Prep: 15 · Cook: 10 · Total: 25 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (187 reviews)
INSPIRED BY
A diner-style mash-up combines classic deviled egg filling with crisp baked wonton shells.
Story
Theo figures a good snack should have a little crunch and enough tang to wake up the whole table. These wonton cups take the deviled egg filling you already know and give it a crisp shell that does not need a fork. A dab of jalapeño brings just enough heat to keep the platter moving.
By Theo
Ingredients
- 12 wonton wrappers
- Cooking spray
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon dill pickle brine
- 1 celery rib, finely diced
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon smoked paprika
- 2 tablespoons finely chopped pickled jalapeño
- 1/8 teaspoon kosher salt
Instructions
- Heat the oven to 375 F and lightly coat a 12-cup mini muffin pan with cooking spray.
- Press one wonton wrapper into each cup, pleating the corners so the centers stay open.
- Bake the wrappers for 7 to 9 minutes until crisp and golden at the edges, then cool in the pan.
- Meanwhile, place the eggs in a saucepan, cover with cold water, bring to a boil, then cover and turn off the heat for 10 minutes.
- Cool the eggs in ice water, peel them, and mash the yolks and whites with mayonnaise, Dijon, pickle brine, celery, chives, paprika, jalapeño, and salt.
- Spoon the filling into the wonton cups, finish with extra chives if you like, and serve while the shells are crisp.
Chef Tips
- Press the wrappers gently into the muffin wells so the centers have room for plenty of filling.
- Let the cups cool completely before filling to keep the wontons crunchy.
- Leave out the jalapeño or use finely chopped dill pickle for a milder batch.
- Bake the shells and prepare the egg filling separately up to 1 day ahead, then fill just before serving.
Cook's Notes
- **Prep:** Press the wrappers gently into the muffin wells so the centers have room for plenty of filling.
- **Cook:** Let the cups cool completely before filling to keep the wontons crunchy.
- **Swap:** Leave out the jalapeño or use finely chopped dill pickle for a milder batch.
- **Store:** Bake the shells and prepare the egg filling separately up to 1 day ahead, then fill just before serving.