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…
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!
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
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