Angel Eggs

Okay, I know it goes against the grain to rename something as classic as deviled eggs. This actually wasn’t my idea. The first time I heard this was from a delightfully quirky friend who enjoys cooking as much as I do. She says her family has always called deviled eggs, “Angel Eggs”…I guess they just didn’t like to name anything after the devil! Who knows.

What I do know, is that name has stuck. Last year as we were turning all our beautifully dyed Easter eggs into deviled eggs, I mentioned to the kids that my friend likes to call them angel eggs. My sweet, six-year-old daughter agreed that only angels could make yucky yolks taste that GOOD!

They’ve been calling them Angel Eggs ever since!

So here you go– turn those yucky yolks from your egg hunt into creamy Angel Eggs. Your family might grant you a pair of wings and a halo for the day!

Preparation:

Place 1 dozen eggs in a large pot. Fill the pot with cold water until it covers the eggs by about an inch. Bring the water to a boil; then reduce to a low simmer for 15 minutes. Remove the pot from the stove and place it in the sink. Run cold water into the pot for several minutes until the pot is full of cold water.

Remove the eggs. Roll each egg to crack the shell and gently peel.

With a sharp knife, cut each egg in half length-wise. Remove the yolks and place them in the food processor. Add the mayo, mustard, dill, shallots, paprika, salt and pepper to the egg yolks. Puree until extremely smooth.

Using a pastry bag and tip, or a zip-bag with one corner snipped off, pipe the yolk mixture into the hole of each egg. Sprinkle a few capers and extra chopped dill on each egg. Cover and refrigerate until ready to eat!

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Yield: 24

Angel Eggs

Ingredients:

eggs
½ cup reduced fat mayonnaise
1 Tb. Dijon mustard
6 sprigs fresh dill + extra for garnish
2 tsp. diced shallots
½ tsp. hot smoked paprika
½ tsp. salt
¼ tsp. pepper
2 Tb. capers

Directions:

Place 1 dozen eggs in a large pot. Fill the pot with cold water until it covers the eggs by about an inch. Bring the water to a boil; then reduce to a low simmer for 15 minutes. Remove the pot from the stove and place it in the sink. Run cold water into the pot for several minutes until the pot is full of cold water.

Remove the eggs. Roll each egg to crack the shell and gently peel.

With a sharp knife, cut each egg in half length-wise. Remove the yolks and place them in the food processor. Add the mayo, mustard, dill, shallots, paprika, salt and pepper to the egg yolks. Puree until extremely smooth.

Using a pastry bag and tip, or a zip-bag with one corner snipped off, pipe the yolk mixture into the hole of each egg. Sprinkle a few capers and extra chopped dill on each egg. Cover and refrigerate until ready to eat!

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8 Responses to “Angel Eggs”

  1. #
    1
    Chocolate Freckles — April 4, 2010 @ 4:16 am

    Ohhh these look amazing! Perfect for a Sunday breakfast!

    Reply

  2. #
    2
    Anonymous — April 5, 2010 @ 2:05 am

    hah this is funny b/c when I was little I used to tell my mom I want an Angel Egg not a Devil Egg lol..

    Jessica Fox

    Reply

  3. #
    3
    Anonymous — April 5, 2010 @ 2:06 am

    i was just getting online to look for new angel egg ideas :)

    Amy O'Neal

    Reply

  4. #
    4
    Anonymous — April 5, 2010 @ 2:07 am

    i was just getting online to look for new angel egg ideas :)

    Amy O

    Reply

  5. #
    5
    Anonymous — April 5, 2010 @ 2:08 am

    They look delicious. Did you know that it's not good to use fresh eggs for hard boiling? They are too hard to peel. I tested this theory two days ago… and it was very true. "They" (meaning some random internet site) recommends 7 – 10 day old eggs.

    Chana Garrett

    Reply

  6. #
    6
    Nik — April 7, 2010 @ 7:59 pm

    Absolutely angelic!

    Reply

  7. #
    7
    Alis — February 26, 2014 @ 2:17 pm

    Wow, I was just discussing this with my mom..We were trying to figure out where Deviled eggs had gotten their name and then we searched to see if anyone uses the same term that we do. SMALL WORLD AFTER ALL!!!!!!! I ALWAYS thought WE MADE THIS UP!!!!!!! Looks like we weren’t the only ones. TASTY right!?!?!?! :-)

    #sorryhadtoPost #Enjoy

    Reply

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