Angel Eggs (aka Deviled Eggs) are firm boiled egg whites sliced in half and stuffed with a savory filling.
Serve as a hearty appetizer or side dish. Easy to make with a few simple ingredients.
Pairs well with a Pan Seared T-Bone Steak, Smoky Collard Greens and Southern Fried Cabbage.
EDITOR’S NOTE (August 16, 2022): Edited info to make it easier to understand.
DISCLOSURE (SPONSORED): I first published this recipe in September 2018. At that time, I used a complimentary jar of sweet salad cubes from Mt. Olive Pickles.
In 2018, I contacted the company to respectfully request complimentary jars because I like them. Thrilled when they arrived!
I have not been paid to endorse their products. All comments are my own.
WHAT ARE ANGEL EGGS?
The inspiration for the name came from my precious aunt (75 years young) who said to me: “Angel sounds better than deviled eggs.”
I agree. Your thoughts?
Mayo, chopped onions, sweet salad cubes (or sweet relish) and yellow mustard.
The surprise ingredient is sweet salad cubes. They add flavor and a slight crunch. If you prefer a smoother texture, use sweet relish.
Both are delicious.
SMOOTH BOILED EGGS
Consider using Smooth Hard Boiled Eggs to make Angel Eggs.
Slice hard boiled eggs with a serrated knife.
Cuts without tearing.
Much more effective than a smooth edge in my opinion.
INTERESTING 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.
CREATIVE SERVING SUGGESTIONS
Consider serving an Angel Egg in a cupcake liner or in a small glass bowl. Both make a lovely presentation.
To make a pretty presentation, arrange a small leaf of Italian parsley or cilantro on top of each Angel Egg.
Carry Angel Eggs to a dinner party or any type of gathering in a casserole dish with a lid.
Place each Angel Egg in a cupcake cup and arrange in the casserole dish. Cover and carry. Simple and effective.
Make ahead and store prepared eggs in a tightly sealed container. Refrigerate up to two days before serving.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com. Copy recipe link in the address bar and add it to their calculator. No need to type each ingredient.
- 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, drained or sweet relish
- 1 tablespoon white onions, finely chopped
- jarred pimentos, chopped (optional) Drained
- salt to taste
- 1/2 teaspoon coarse ground black pepper
- paprika for garnish
- 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.