Angel Eggs

I work looooooooong hours regularly.  Food blogging is serious work.  Since my work ethic matches the size of my dreams, I’m in it to win it.  Laziness will never be an option.  Winners roll like that!

Recently, I wanted a hearty snack.  So, I made a some Angel Eggs.  While devouring each one with Ritz crackers, I was inspired to write this recipe.

Delicious stuffed eggs with crunchy sweet salad cubes.  Excellent appetizer, snack or side dish.  Easy to make with a few ingredients.

Serve on Ritz Crackers for more flavor.  Looks pretty too!
I use a serrated stainless steel knife to cut cooled hard-boiled eggs. Works better than a regular knife in my opinion.

Although famously called Deviled Eggs, my precious aunt suggested naming this recipe Angel Eggs.  I agreed!   It’s like keeping heaven in the details which causes blessings to flow.     Food for thought.

A big thank you to Mt. Olive for providing the sweet salad cubes used in this recipe.

Enjoy!

Print Recipe
Angel Eggs
Delicious stuffed eggs with crunchy sweet salad cubes. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 15 minutes
Servings
stuffed eggs
Ingredients
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 15 minutes
Servings
stuffed eggs
Ingredients
Instructions
  1. These instructions are for hard-boiled eggs which are perfect for this recipe.
  2. Place a single layer of raw eggs in bottom of a medium or large saucepan. Fill with water until 2 inches over eggs. Add salt. Do not cover.
  3. Bring to a boil over high heat. Turn heat off. Cover. Let stand for 12 minutes.
  4. Do not peel. Run cold water over hard-boiled eggs. Or, cover with ice cubes. Let stand 15 minutes before peeling.
  5. Gently crack eggs and remove shells. Slice hard-boiled eggs in half (lengthwise). Remove yokes and place in a medium-sized bowl. Set aside egg whites. Keep egg whites that tear apart. Chop and add to stuffing (optional). See step #7.
  6. Add one tablespoon of mayo, mustard, onions (if using), sweet salad cubes (or sweet relish), and chopped pimentos (if using). Add chopped egg whites if desired.
  7. Stir together. Add remaining mayo if a creamier texture is preferred. Season with salt as preferred.
  8. Place a generous teaspoon of mixture inside hole on top of each sliced egg. Sprinkle lightly with paprika. Serve immediately.
  9. Or, refrigerate before serving. Place stuffed eggs in a single layer on a plate or platter. Cover with foil or waxed paper. Refrigerate 1 hour or longer before serving.
  10. Ritz Cracker Serving Suggestion (Optional): Cut a very small slice off middle bottom of stuffed egg. This will help it "stand" on top of two stacked crackers without wobbling. Serve immediately. Do not refrigerate stuffed eggs on crackers because the crackers will soften.
Recipe Notes

TIPS...

1.   Eggs do not absorb salt while boiling.  Salt helps hard-boiled eggs peel easier.

2.  Read Southern Living's article about peeling eggs.

3.  Read Cooking Light's article about boiling eggs.