Angel Eggs (aka Deviled Eggs) are sliced, hard boiled egg whites packed with a savory filling. This delicious side dish has a surprise ingredient that adds flavor and a delightful crunch.
The inspiration for the name came from my precious aunt (75 years young) who told me “ Angel sounds better than deviled.” 🙂
EDITOR’S NOTE (September 22, 2021): My Smooth Hard Boiled Eggs are perfect for making this recipe.
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SERVING SUGGESTION: Place each Angel Egg in a cupcake liner and arrange neatly in a casserole dish. See photo of covered dish at end of page.
DISCLOSURE (SPONSORED): A big thank you to Mt. Olive for providing the sweet salad cubes (the surprise ingredient) used in this recipe.
Since this is my favorite brand, I contacted the company and respectfully requested complimentary jars of pickles. The shipment arrived a few days later. How cool is that?! 🙂
SERVING SUGGESTION: Place a small leaf of Italian parsley or cilantro on top of each Angel Egg before serving. This simple idea makes a pretty presentation.
FACTS ABOUT HARD BOILED EGGS
1. Salt helps hard-boiled eggs peel easier. The eggs do not absorb salt while boiling in salted water.
2. Read Southern Living‘s article about peeling eggs.
3. Read Cooking Light‘s article about boiling eggs.
Angel Eggs in a bowl filled with lettuce leaves.
Easy to make with a few simple ingredients that you may already have in the pantry.
Make ahead and store prepared eggs in a tightly sealed container. Refrigerate up to two days before serving.
Pairs well with a Pan Seared T-Bone Steak, Smoky Collard Greens and Southern Fried Cabbage
I like to slice hard boiled eggs with a serrated knife because it cuts without tearing. More effective than a smooth edge in my opinion.
If you’re bringing Angel Eggs to a dinner party or any type of gathering, consider this idea. Place each Angel Egg in a cupcake cup and arrange in a casserole dish. Cover dish with lid and “carry” to your gathering. Simple and effective.
Angel Eggs (aka Deviled Eggs) are sliced, hard boiled egg whites packed with a savory filling. A surprise ingredient adds flavor and a delightful crunch. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Arrange eggs in bottom of saucepan. Add salt and white distilled vinegar.
Slice hard boiled eggs in half (lengthwise) with a serrated knife (better than a smooth edge). Remove yolk and place in a medium-sized bowl.
Arrange halved egg whites on a platter or in a casserole dish. If an egg white tears, place in bowl with yolks to use as part of the filling.
To make the filling, add these ingredients to the bowl: mayo, mustard, onions (if using), sweet salad cubes (or sweet relish), and chopped pimentos (if using).
Stir together. Season with salt as preferred and coarse ground black pepper (if using). Taste a sample. Add more mayo and/or mustard for a creamier texture.
Place a generous teaspoon full of mixture inside each halved egg white.
Lightly sprinkle tops with paprika (optional).
If not serving immediately, cover serving platter or casserole dish with foil or a lid. Refrigerate until ready to serve.
Ritz Cracker Serving Suggestion (Optional)
Place one stuffed egg on a Ritz Cracker before serving.