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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.
Angel 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 deviled eggs, “Angel Eggs.”
I guess they just didn’t like the idea of naming anything after the devil. Who knows!
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.
The Best Deviled Eggs Recipe
We love this simple traditional recipe with silky rich filling piled in the egg whites. The egg yolk mixture is made with just a handful of ingredients that pack a punch, giving you the quintessential flavor of southern picnics and potlucks.
These little beauties can be made 3-4 days in advance if stored in an airtight container in the fridge. So they are perfect to take to parties, or simply make and snack on throughout the week!
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.
With a sharp knife, slice each egg in half length-wise.
Remove the yolks and place them in the bowl of a food processor. Add the mayo, mustard, dill, shallots, paprika, salt, and black 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!
See The Form Below For How To Make The Best Deviled Eggs Recipe (Angel Eggs!)
Optional Toppings for Deviled Eggs
Here we are topping our angel eggs with capers and fresh dill. However, there are SO many delicious toppings to sprinkle over your eggs.
How To Make Deviled Eggs (AKA Angel Eggs) – With a creamy tangy filling this simple recipe is just like grandma made, with a briny bite on top from capers.
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. (The longer the eggs cool the better.) 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!
The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786.[4] In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
In parts of the Southern and Midwestern United States, the terms “stuffed eggs”, “salad eggs”, and “dressed eggs” are used instead.
The term “angel eggs” has been used in association with fillings that are sweet with less fat and cholesterol.
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!?!?!?! :-)
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.
Angel Eggs
, slice each egg in half length-wise.
, slice each egg in half length-wise.
. Add the mayo, mustard, dill, shallots, paprika, salt, and black pepper to the egg yolks.
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!
The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786.[4] In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
In parts of the Southern and Midwestern United States, the terms “stuffed eggs”, “salad eggs”, and “dressed eggs” are used instead.
The term “angel eggs” has been used in association with fillings that are sweet with less fat and cholesterol.
I also call them Angel Eggs. Don’t like that other name. Nice to see others are calling it that also.These are delicious!
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!
A classic. I like mine with extra spice.
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
Absolutely angelic!
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.. This is my favorite recipe by far!
Jessica Fox
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
i was just getting online to look for new angel egg ideas :)
Amy O
i was just getting online to look for new angel egg ideas :)
Amy O'Neal
Ohhh these look amazing! Perfect for a Sunday breakfast!