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Angel Eggs
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.
Angel Eggs
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
Angel Eggs
Instructions
  1. Arrange eggs in bottom of saucepan. Add salt and white distilled vinegar.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Place a generous teaspoon full of mixture inside each halved egg white.
  7. Lightly sprinkle tops with paprika (optional).
  8. If not serving immediately, cover serving platter or casserole dish with foil or a lid. Refrigerate until ready to serve.
Recipe Notes

Ritz Cracker Serving Suggestion (Optional)

Place one stuffed egg on a Ritz Cracker before serving.