If there is one dish that I am always asked to make or bring to a picnic or dinner party, it’s my Famous Angel Eggs. You might know them as Deviled Eggs but I call them Angel Eggs for a reason …
You see, my son and nephew grew up on my Mom’s Deviled Eggs and it has been a favorite of theirs ever since. So much so, that all you have to do is say “Deviled Eggs” and somehow they miraculously just show up for supper. Kinda like saying “Beetlejuice” three times … and BOOM he appears LOL.
One day, I decided that I would surprise Mr. R with my Famous Angel Eggs as it’s also one of his favorites. He came into the kitchen to see what I was up to and said excitedly, “Are you making what I think you’re making?” I grinned, told him to shhh and for the love of all things heavenly DO NOT SAY D.E.V.I.L.E.D … E.G.G.S.. he tilted his head in curiosity. I went on to explain that I made a whole tray just for us and if he even muttered the words D.E.V.I.L.E.D … E.G.G.S we’d be forced to share. He grinned and said “kinda like Beetlejuice huh?” I said, “Yep and today I just want to hog them all to ourselves.” You see that’s one of the beautiful things about being empty nesters, we don’t have to share anymore. Hence the name Angel Eggs, isn’t that awfully devilish of us LOL!
While there are numerous ways you can spin a Deviled Egg, it seems that families tend to hand down that one famous recipe that is a tried and true family/crowd pleaser. If I even attempted to spin a little crab or avocado into my Angel Eggs I think my family would disown me because they love this recipe and will simply not tolerate anything else.
If you haven’t developed your famous Angel Egg recipe, this recipe is a good place to start. While I do provide measurements, you can use more or less of an ingredient to tweek it to your families taste.
Are you ready for the recipe?
- 10 Organic Eggs
- 1/4 cup Shallot, finely diced
- 1/4 cup Celery, finely diced
- One half of a Roasted Red Pepper, diced very small
- 2 tea Dijon Mustard (I use Sir Kennsington's)
- A small splash of Apple Cider Vinegar
- 1/4 cup Mayonnaise (you can use a little less or a little more depending on your tastes)
- 2 tea Garlic Powder
- A pinch of Sugar
- Sea Salt and Pepper, to taste
- Paprika, for garnish
- Capers, rinsed and drained, for garnish
- 3 TB Baking Soda (to add to boiling water for the eggs)
- Place eggs and baking soda in a pot and cover with water
- Bring to a hard boil and let boil for 1 minute
- After 1 minute, remove from heat, cover and let sit for 16 minutes
- After 16 minutes, drain hot water
- Shake pot to slightly crack the egg shells and cover with cold water (you can repeat this process as necessary)
- Let the eggs cool
- Once cool, gently peel eggs making sure to keep the whites intact and pretty
- Cut eggs in half lengthwise
- Pop out the egg yolks and place in a small bowl
- Place egg whites on a platter or container made for deviled eggs
- Mash the egg yolks but leave some little chucks to prevent the filling from being too smooth and runny
- Add all the remaining ingredients except the diced Roasted Red Pepper
- Combine all the ingredients until well blended
- Add the Roasted Red Peppers and gently fold into filling mixture.
- Using a spoon or a piping bag, fill each egg half evenly
- Garnish with Paprika and Capers
- Refrigerate until filling has set, about 15 to 30 minutes
- Note: I use fresh eggs and they can be a bear to peel. That's where the baking soda comes in. I'm not sure of all the science behind it but it really helps to loosen the membrane under the egg shell. I also peel the eggs under water which also helps loosen that silly membrane that can make or break a pretty egg white.
See you in the comments,