I have to say this does make my life soooo much easier! I can’t tell you how difficult of a time I have cooking the eggs just right then trying to get them peeled so perfectly without taking a chunk of egg white out with my fingernail.
The only thing I see that people complained about was the texture. I think that is from over frothing the egg whites. You want them to not have too many bubbles because that creates the crispy pieces. I made my egg whites the day before then dumped out on a cutting board and covered in the fridge overnight. I thin used the bottom of the egg whites as my pretty top. You can cut them to the size you want or use cookie cutters to create the shape you want.
Ridiculously Easy Square Deviled Eggs
(Adapted from Food Network)
12 large eggs
1/3 cup mayonnaise
1 tablespoon white vinegar
2 teaspoons yellow mustard
Kosher salt and freshly ground black pepper
Paprika and sliced chives, for garnish, optional
Special equipment: a pastry bag fitted with a small round pastry tip
Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
Separate the egg whites and yolks into 2 small bowls; set aside the yolks.
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. Let cool completely in the baking dish.
While the whites are baking, beat the yolks until smooth.
Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes.
Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy.
Transfer the yolk mixture to a pastry bag fitted with a small round tip.
Turn the egg whites out of the baking dish onto a cutting board. Cut into even 1-inch squares.
Pipe swirl dollops of the egg yolk onto each square. Sprinkle each with paprika and chives if using.