The only difference between angel eggs and deviled eggs is the name! The recipe can easily be doubled or tripled, making it the perfect finger food option for parties, potlucks, and BBQs.
What are Angel Eggs
Angel eggs are simply another term for the classic deviled egg. It’s the same creamy yolk filling in the center of an egg-white that we’ve enjoyed for years.
In this recipe, I make the filling with Greek yogurt instead of mayonnaise. It’s lighter, and I find the tanginess of the yogurt adds a pleasant contrast to the egg yolk and mustard.
Classic Angel Egg Ingredients
Nothing new to see here, just classic angel egg ingredients.
- hard-boiled eggs: no better time to check out my guide on easy-to-peel hard-boiled eggs.
- Greek yogurt or mayo: classic angel eggs are made with mayo. Greek yogurt is a lighter option, you pick! More ways to make deviled eggs without mayo here!
- mustard: adds a tangy depth of flavor.
- salt & black pepper: for seasoning.
- paprika: adds a pop of color and smoky flavor.
- chopped parsley: optional, but it looks great on the finished angel eggs. You could also use chopped fresh chives or dill.
How to Make Angel Eggs
Angel eggs are super easy to make, but before we go any further, check out this quick video so you can make sure your hard-boiled eggs have bright yellow yolks and shells that glide off.
- Boil the eggs
Place eggs in a pan, cover with water and bring to a boil. Turn off the heat, cover, and let it rest for 13 minutes. Drain, cool with water, peel the eggs and refrigerate until cold.
- Prep the eggs
Slice the boiled eggs in half lengthwise and transfer the yolk to a medium bowl.
- Make the filling
Mash the yolks with Greek yogurt or mayo, mustard, salt, and black pepper, until smooth.
Use a piping bag or large spoon to fill the center of each egg white half. Sprinkle with smoked paprika and chopped parsley.
Refrigerate the eggs for an hour before serving. Quickly grab a few and watch the rest disappear.
Watch the angel egg magic happen in this step-by-step video:
Angel Egg Variations
Check out more delicious angel egg variations you can make! These upgrade the classic recipe with yummy ingredients like sour cream, avocado, bacon, and cheese. If you love loaded baked potatoes, definitely try the loaded angel egg!
Angel Eggs Recipe
- 6 large eggs
- 1 teaspoon Dijon or yellow mustard
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 to 2 dashes of Tabasco, optional
- 1 tablespoon snipped fresh chives, optional
- ¼ cup Greek yogurt or mayonnaise
- Paprika, for garnish
- Place eggs in a medium saucepan. Cover with cold water with 1-inch of water above the eggs. Bring water to a boil, turn off the heat, cover and let the eggs sit in the saucepan for 13 minutes. Drain, add some ice cubes to the eggs in the pan and fill them with cold water. Peel eggs one by one and refrigerate them to cool down.
- Once hard-boiled eggs have fully cooled, halve lengthwise and carefully scoop the egg yolks into a bowl.
- With a fork, mash the egg yolks. Add mustard, tabasco (if using), salt, pepper, and chives, if using. Add the Greek yogurt or mayonnaise and stir to combine all ingredients with a fork.
- Fill each egg white half with about 1 to 2 teaspoons of the mixture and dust the tops with paprika.