EDITOR’S NOTE (March 31, 2020): Updated and enlarged text.
Angel Eggs (aka Deviled Eggs) are sliced hard boiled eggs with a hearty savory filling. Sweet salad cubes add a pleasant crunchy texture. Serve as an appetizer or side dish.
A big thank you to Mt. Olive for providing the sweet salad cubes used in this recipe.
Since this is my favorite brand, I asked for jars of complimentary pickles. The company promptly shipped several jars. Yessssss!
Did you know the Dukat Dill Herb is a popular garnish and flavoring? Dill adds lovely color and texture to a variety of dishes including salads. Check out this informative article How To Grow Dill Plants and Add To YourHerb Garden by HappyDIYHome.com.
I was super hungry after filming new recipe videos and needed a hearty snack. Whipped up these angel eggs. After devouring several, I was very inspired to create this recipe for your dining pleasure.
Easy to make with a few simple ingredients you very likely have in your pantry.
Make a lovely presentation by serving prepared eggs on lettuce leaves or Ritz crackers.
Make ahead if desired. Store prepared eggs in an airtight lidded container. Refrigerate up to two days before serving. I’ve never kept refrigerated long than two days. If you have, please share your experience in a comment. I would love to know.
This recipe is famously known as Deviled Eggs. My precious aunt suggested using the name Angel Eggs. I agreed! It’s keeping heaven (not the devil) in all business and food related details. Allows blessings to flow. Spiritual food for thought.
Delicious stuffed eggs with crunchy sweet salad cubes. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
These instructions are for hard-boiled eggs which are perfect for this recipe.
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.
Bring to a boil over high heat. Turn heat off. Cover. Let stand for 12 minutes.
Do not peel. Run cold water over hard-boiled eggs. Or, cover with ice cubes. Let stand 15 minutes before peeling.
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.
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.
Stir together. Add remaining mayo if a creamier texture is preferred. Season with salt as preferred.
Place a generous teaspoon of mixture inside hole on top of each sliced egg. Sprinkle lightly with paprika. Serve immediately.
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.
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.
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.