Angel Eggs (Classic Deviled Eggs Recipe)

Angel Eggs: Classic Deviled Eggs Recipe |

Angel Eggs (Classic Deviled Eggs Recipe)

Yield: 24

Prep Time:15 minutes

Cook Time:15 minutes

5 / 5 (2 Reviews)
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Angel Eggs: Classic Deviled Eggs Recipe. Creamy tangy deviled egg filling. This simple recipe is just like grandma made, with a briny bite on top from capers.


  • 12 large eggs
  • 1/2 cup reduced fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 6 sprigs fresh dill + extra for garnish
  • 2 teaspoons diced shallots
  • ½ teaspoon hot smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons capers


  1. 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.
  2. 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.
  3. 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.

Nutrition Information

Yield: 24, Serving Size: 24

  • Amount Per Serving:
  • Calories: 47 Calories
  • Total Fat: 3.2g
  • Saturated Fat: 0.8g
  • Cholesterol: 93mg
  • Sodium: 157mg
  • Carbohydrates: 1.3g
  • Fiber: 0.1g
  • Sugar: 0.5g
  • Protein: 3.2g
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12 comments on “Angel Eggs (Classic Deviled Eggs Recipe)

  1. Chocolate Frecklesposted April 4, 2010 at 4:16 am Reply

    Ohhh these look amazing! Perfect for a Sunday breakfast!

  2. Anonymousposted April 5, 2010 at 2:05 am Reply

    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

  3. Anonymousposted April 5, 2010 at 2:06 am Reply

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

    Amy O'Neal

  4. Anonymousposted April 5, 2010 at 2:07 am Reply

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

    Amy O

  5. Anonymousposted April 5, 2010 at 2:08 am Reply

    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

  6. Nikposted April 7, 2010 at 7:59 pm Reply

    Absolutely angelic!

    Rating: 5
  7. Pingback: Recipe: Angel Eggs — Villeroy & Boch Blog

  8. Alisposted February 26, 2014 at 2:17 pm Reply

    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

    Rating: 5
  9. [email protected]posted March 12, 2016 at 9:22 am Reply

    A classic. I like mine with extra spice.

  10. Laurieposted March 12, 2016 at 4:24 pm Reply

    If you steam eggs, even fresh eggs will peel easily.  Google it!

    I use vinegar and Tabasco and mayo in my deviled eggs – delicious combo!


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