Name: Angel Eggs
Prep time: 20 min
Cook time: 12 min
Yield: 12 stuffed eggs
Ingredients: 6 hard boiled eggs (See recipe for Smooth Hard Boiled Eggs.); 2 tablespoons mayonnaise, divided (Or use Miracle Whip.); 1/2 teaspoon yellow mustard (Add more if desired.); 2-1/2 tablespoons sweet salad cubes OR sweet relish (Drain well to prevent soupy filling.); 1 tablespoon white onions, finely chopped; jarred pimentos, chopped (optional) (Drain well to prevent soupy filling.); salt to taste; 1/2 teaspoon coarse ground black pepper; paprika for garnish

Angel Eggs (aka Deviled Eggs) are sliced hard boiled egg whites stuffed with a savory filling.

This hearty side dish is easy to make with a few simple ingredients.

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DISCLOSURE (SPONSORED): I first published this recipe in September 2018 with a complimentary jar of sweet salad cubes provided by Mt. Olive Pickles.

Although I was not paid money in 2018, I gladly accepted several jars of complimentary pickles.

In 2018, while preparing to make the recipe with my favorite sweet salad cubes, I decided to contact the company to respectfully request complimentary jars of pickles.

Super delighted when a box of pickles arrived a few days later. How cool is that?! 🙂

Sweet salad cubes, the surprise ingredient, provides flavor and a little crunch. Sweet relish is optional. Both are delicious.

ADDITIONAL INGREDIENTS

Mayo, chopped onions, sweet salad cubes, sweet relish (optional), and yellow mustard.

EDITOR’S NOTE (December 5, 2021): Added eight new photos. Edited text to make it more concise. Updated the Disclosure.

Consider using my Smooth Hard Boiled Eggs to make Angel Eggs.

CREATIVE SERVING SUGGESTIONS

WHAT ARE ANGEL EGGS?

The inspiration for the name came from my precious aunt (75 years young) who told me “Angel sounds better than deviled.” 🙂

Angel Eggs Casserole Dish — Place each Angel Egg in a cupcake liner and arrange neatly in a casserole dish.

To make a pretty presentation, arrange a small leaf of Italian parsley or cilantro on top of each Angel Egg before serving.

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.

Pairs well with a Pan Seared T-Bone Steak, Smoky Collard Greens and Southern Fried Cabbage

SLICING TIP

I slice hard boiled eggs with a serrated knife because it cuts without tearing.

Much 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.

Make ahead and store prepared eggs in a tightly sealed container. Refrigerate up to two days before serving.

Enjoy!

Angel Eggs

Angel Eggs (aka Deviled Eggs) are sliced hard boiled egg whites stuffed with a hearty filling. Easy to make with a few ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Course

Appetizer, Side Dish

Cuisine

American, southern

Keyword

angel eggs, deviled eggs

Prep Time

20 minutes

Cook Time

12 minutes

Passive Time

15 minutes

Servings

stuffed eggs

Ingredients

6 hard boiled eggs See recipe for Smooth Hard Boiled Eggs.
2 tablespoons mayonnaise, divided Or use Miracle Whip.
1/2 teaspoon yellow mustard Add more if desired.
2-1/2 tablespoons sweet salad cubes OR sweet relish Drain well to prevent soupy filling.
1 tablespoon white onions, finely chopped
jarred pimentos, chopped (optional) Drain well to prevent soupy filling.
salt to taste
1/2 teaspoon coarse ground black pepper
paprika for garnish