The Deviled Egg Bake Pan
The world’s first half-egg baking pan — a silicone mold that cooks egg whites and yolks separately, so deviled eggs are faster, easier, and perfect every time.
- Patent Pending
- BPA-Free · FDA-Compliant
- Freezer to oven
The Problem
Deviled eggs shouldn't take 45 minutes.
Boiling is messy, slow, and inconsistent. Cracked shells. Greenish yolks. A sink full of water.
The Oeufware Way
- 35 min
- Preheat the oven to 350 Degrees
- While the oven is pre-heating crack 1 egg at a time and place the egg white in the egg chamber and the egg yolk in the center channel
- Place the lid on the egg pan and put it on a cookie sheet and place it in the oven for 13-15 minutes
- Pull the pan from the oven and put cool water in the top of the pan and in the cookie sheet underneath
- Remove the cooked yolk from the center chamber and add to a mixing bowl and make your devilled concoction
- Place the pan in the fridge/freezer for 5 minutes
- Carefully pop the eggs from the pan using the patented flexible egg release
- Traditional Boil Method
- 45 min
- Fill a pan with water and bring to a boil
- After the water reaches boiling add the 6 eggs and boil for 10 minutes
- After boiling place the eggs in a bowl with ice for 5 minutes or until cool
- Peel all 6 eggs
- Cut and slice the eggs in half
- Remove the yolk and put it in a mixer to make the devilled topping
How it works
Three steps. One perfect tray.
Designed so you can prep a dozen flawless deviled eggs without breaking a sweat.
Fill
Crack each egg — white in the chamber, yolk in the center channel.
01
Bake
Cover, slide into a 350°F oven for 13–15 minutes. No water, no shells.
02
Serve
Pop the perfect eggs out, swirl in your filling, plate, and impress.
03
One Mold, Endless Possibilities
The Oeufware Bake Tray is a versatile kitchen tool. Here’s just a taste of what you can create.
Classic Deviled Eggs
Sous-Vide-Style Egg Bites
Cheesecakes & Panna Cotta
Frozen Yogurt Bites
Chocolate Truffles
Herb Butter & Charcuterie
See it in action
Designed with Precision
Why It’s Different
Nothing Else
Like It.
- The only half-egg cooking mold on the market
- Yolks cook separately in the dedicated center well
- Bake your flavor directly into the egg
- Flat bottoms — eggs stand up on any plate, no specialty platter needed
Existing silicone egg molds make whole eggs, not halves. Existing deviled egg products are serving platters, not cooking tools.” — Oeufware
Product at a Glance
Our Story
Born from a Love of Deviled Eggs
Oeufware is a one-woman kitchen brand based in Florida, founded on a simple idea: that the tools we use every day should match the food we love to make.
After hours of boiling, peeling, and salvaging torn egg whites for a single 96-egg event, founder Lauren Gale set out to design the tool nobody had built. Over a year of development, three iterations, and a patent application later — the result is the world’s first cooked half-egg mold.
━━━━ Lauren Gale, Founder
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