I use a serrated stainless steel knife to cut cooled hard-boiled eggs. Works better than a regular knife in my opinion.
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.
How To Read & Follow A Recipe: Tips for Beginners
Reading a recipe is an important life skill that requires properly reading a recipe’s ingredients, and instructions. Plus, knowing how to prep ingredients and what equipment to use.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe so you understand it and to make sure you have each ingredient.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute.
Watch Recipe Videos. If you’re a visual learner (like me), watching a video tutorial is great way to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists.
Written notes will serve as a handy reference the next time you make this recipe.
Enjoy!
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Angel Eggs
Angel Eggs (aka Deviled Eggs) are sliced hard boiled eggs packed with a hearty filling. Sweet salad cubes add flavor and texture. Superb appetizer or side dish. 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.
If not serving immediately, arrange stuffed eggs in a single layer on a plate or platter. Cover with foil or waxed paper. Refrigerate until ready to serve.
Recipe Notes
Ritz Cracker Serving Suggestion (Optional)
Place one stuffed egg on a Ritz Cracker before serving.
