The Best Deviled Eggs Recipe (Angel Eggs)
The Best Deviled Eggs Recipe (Angel Eggs) – With a creamy tangy filling this simple recipe is just like grandma made, with a briny bite on top from capers.
Deviled Eggs
Okay, I know it goes against the grain to rename something as traditional as classic deviled eggs. This actually wasn’t my idea.
The first time I heard of angel eggs was from a delightfully quirky friend who enjoys cooking as much as I do. She says her family has always called them, “Angel Eggs.”
I guess they just didn’t like the idea of naming anything after the devil. Who knows!
Angel Eggs
What I do know, is that the name change has stuck.
Last year as we were turning all our beautifully dyed Easter eggs into classic deviled eggs, I mentioned to the kids that my friend likes to call them angel eggs.
My sweet daughter agreed that only angels could make yucky yolks taste this good. My kids have been calling deviled eggs “Angel Eggs” ever since.
Deviled Egg Recipe
Start by making perfect hard-boiled eggs…
- Place one dozen large 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. (Find more tips for boiling and peeling eggs here.)
How to Make Deviled Eggs
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.
The Best Deviled Eggs
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!
See The Recipe Card Below For How To Make The Best Deviled Eggs Recipe
Turn those yucky yolks from your egg hunt into creamy Angel Eggs this year. Your family might grant you a pair of wings and a halo for the day!
other recipes you might like:
- The Best Classic Egg Salad Recipe
- Keto Egg Roll Wrap Recipe
- Simple Egg Drop Soup Recipe
- Spinach Artichoke Egg Casserole
more deviled egg recipes
- Wasabi Deviled Eggs
- Pimento Cheese Deviled Eggs
- Sour Cream and Onion Deviled Eggs
- Avocado and Bacon Deviled Eggs
- Buffalo Ranch Deviled Eggs
- Smoked Salmon Deviled Eggs
Also check out ALL our recipes for spring!
The Best Deviled Eggs Recipe (Angel Eggs)
Ingredients
- 12 large eggs
- 1/2 cup reduced fat mayonnaise
- 1 tablespoon dijon mustard
- 6 sprigs fresh dill + extra for garnish
- 2 teaspoons shallots, diced
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoon capers
Instructions
- 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.
My guests thought the eggs were great, not as pretty as the photo since I did not try piping the yolk mixture into the whites, but they still tasted quite good and dill/capers/paprika on top were a nice garnish. I would have liked more mustard in the mix – will try that next time!
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