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A simple and delicious appetizer, this angel eggs recipe is everything you love from the classic with a nicer name.

Angel eggs are easy to make and multiply for parties, and are one of those appetizers that people always reach for and disappear first.

front view zoomed in of classic angel eggs (also known as deviled eggs) on a blue plate topped with sprinkled paprika and chives

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.

front view of classic angel eggs (also known as deviled eggs) on a blue plate topped with sprinkled paprika and chives

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

Servings: 12 deviled eggs

Prep Time: 15

Cook Time: 13

A simple and delicious appetizer, this angel eggs recipe is everything you love from the classic with a nicer name.

5 from 31 votes

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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.