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.
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.
All comments are my own.
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.
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 eggs.” I agree. Your thoughts?
Place each Angel Egg in a cupcake liner. Arrange neatly in a casserole dish before serving.
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.
I slice hard boiled eggs with a serrated knife because it cuts without tearing.
Much more effective than a smooth edge in my opinion.
Make ahead and store prepared eggs in a tightly sealed container. Refrigerate up to two days before serving.
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