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.
Servings: 12 servings
Calories: 57kcal
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, 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
Instructions
- 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.