Angel Eggs? Yes, that is what we call Deviled Eggs at our house. This came from one of the children not wanting anything to do with the Devil. LOL…. Good practice to keep the devil out of our lives so why not keep him out of our food!
- Eggs (2 eggs per person is a good guide – some eat more, some don’t touch)
- Mayonnaise (you can use miracle whip if you have too)
- Mustard or Vinegar
Optional: Relish, minced onion, etc.
Place eggs in a large pot and fill pan with cold water. Check the eggs to make sure they are still fresh. If unsure, check out our How to Check Freshness article.
1. Pour off excess water, leaving at least two inches above the eggs for boil room. Generously salt the water (helps to make peeling the eggs a snap). Don’t worry, the salt will not get through the shells.
2. Place pan on high heat and bring to a boil. Turn off heat, cover pan and set timer for 18 minutes.
3. When timer goes off, remove cover, drain water and fill pan with ice cubes if you need to chill quickly, otherwise just toss in a couple of handfuls of ice and fill pan with cold water.
Eggs should be peeled as soon as possible (as soon as you can handle them)… or they will be harder to peel and maintain the smooth outside.
4. Once eggs are peeled, rinse them to remove any remaining shells particles.
5. Slice eggs in half long ways. Gently remove yolks to a bowl and place egg whites on platter or egg tray.
6. Using a fork, gently smash and break up the yolks in a bowl. Add salt and pepper to taste. Add relish or onion if desired. Combine in mayonnaise, starting with 1 tablespoon per egg (not an exact measurement) – use less or more until the mixture is consistency desired. A little Mustard or Vinegar will lighten the taste and add a boldness to the egg mixture. Add by the teaspoon until you achieve the flavor you enjoy. Add in your optional items now and mix well.
7. To pipe into eggs, place mixture into a large baggie. Press out the air and seal. Snip corner and gather from top of baggie while pushing the egg mixture to the corner just cut.
8. Squeezing from the top of the bag, fill each egg. Sprinkle with paprika or red pepper flakes for decoration and a little kick!
Lynne B says
I love “angel” eggs – I don’t know why I don’t make them more often.