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

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 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.

Refrigerate the angel eggs for at least one hour. They can keep in the fridge for up to 4 days.