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Angel eggs are easy to make and multiply for parties, and are one of those appetizers that people always reach for and disappear first.
What are Angel Eggs
Angel eggs are the same as deviled eggs, but with a nicer name, since church ladies often brought them to potlucks. Sometimes, I use Greek yogurt instead of mayonnaise for a lighter texture and a subtle tang that balances the egg yolk and mustard beautifully. The result is familiar yet fresh, just different enough to feel updated without straying from the classic everyone loves.
Ingredients
Nothing new, just the classic ingredients you’d expect, like hard-boiled eggs, plain Greek yogurt or mayonnaise (some people use sour cream), Dijon mustard (yellow will work), salt, and pepper for seasoning. Adding chives and Tabasco to the mixture is optional, and the tops are sprinkled with paprika for color and added flavor.
How to Make Angel Eggs
Making these is pretty straightforward. Some tips in each step that make the process easier include:
- 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. Watch the video. - Prep the eggs
Slice the boiled eggs in half lengthwise and transfer the yolk to a medium bowl. - Make the filling
Mash the yolks until there are little to no crumbles left. Then, add the other ingredients to the bowl. - Fill the eggs
I recommend under-filling each half so you don’t run out of filling. Then, come back and top the eggs off. Finish with a light dusting of paprika. - Chill & serve
Refrigerate the eggs for an hour before serving. Quickly grab a few and watch the rest disappear.
The Easiest Way to Fill Angel Eggs
Once you’ve mixed the filling, transfer it into a piping bag or zip bag with a small cut at the tip, and squeeze to fill each half.
Angel Egg Variations
Make your next party more fun by adding avocado angel eggs, guacamole angel eggs, loaded angel eggs, and bacon angel eggs to your appetizer table.
Angel Eggs Recipe
Watch how it’s made:
Ingredients
- 6 large eggs
- ⅓ cup mayonnaise or Greek yogurt, plain
- 1 teaspoon Dijon mustard, or yellow
- ¼ teaspoon salt and pepper, each
- Paprika, for garnish
Add-ins:
- 1 to 2 dashes of Tabasco, optional
- 1 tablespoon chopped fresh chives, optional
Instructions
Boil the eggs
- 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.
Make the angel eggs
- Once hard-boiled eggs have fully cooled, halve them lengthwise and carefully scoop out the egg yolks into a bowl.
- With a fork, mash the egg yolks until there are no crumbles left (should be like sand/paste-like). Add the mayo or Greek yogurt, mustard, tabasco (if using), salt, pepper, and chives (if using) to the bowl. Mix well with a fork until the mixture is cohesive.
- Transfer the filling into a piping bag or a zip bag. If using a zip bag, cut the tip to make a small hole. A smaller cut is better; you can always make the hole larger. Fill each half with approx. 2 teaspoons of the mixture. I recommend underfilling and doing a second pass to avoid running out. Dust the tops with paprika.
Storage
- Refrigerate the angel eggs for at least one hour. They can keep in the fridge for up to 4 days.
Karletta says
Loving the word play – Angels eggs. And I tried the yoghurt variation. Absolutely delish.
Delia says
Just made these—simple, light, and turned out perfectly!