ANGEL DEVILED EGGS

Angel deviled eggs are a heavenly twist on traditional deviled eggs. They feature fluffy mascarpone cheese for a fresh buttery flavor that’s perfectly balanced with the other ingredients. Angel eggs are simply divine!

PIN ANGEL DEVILED EGGS

These tasty Easter deviled eggs are perfect for Sunday brunch. On religious holidays year round, it’s so much nicer to serve a large platter of light and blissful “angel eggs” rather than mischievous and spicy “deviled eggs.”

When raising a young family, our children looked forward to hunting for bunny eggs (hard-boiled chicken eggs hidden by the Easter bunny) at the crack of dawn on Easter morning.

Immediately after the Easter egg hunt, I’d quickly refrigerate the eggs. A few hours later I’d turn them into angel eggs for Easter brunch or as an appetizer for Easter dinner. In our family, both kids and adults look forward to enjoying this savory snack during parties and potlucks.

For church socials, put a buffet card in front of the platter labeling it “angel deviled eggs”. It’s guaranteed you’ll leave with an empty dish, and have everyone wanting for more. You might even have a warm fuzzy feeling that angels above have smiled upon you and blessed your day with joy.

For large gatherings mix things up by giving guests 2 options to choose from. Make this heavenly recipe for angel eggs, PLUS a separate batch of jalapeno bacon deviled eggs. The spiciness factor will have taste buds dancing.

INGREDIENTS

• LARGE EGGS: Different sized eggs have different sized yolks. Large eggs were used when developing this recipe for angel deviled eggs.
• MAYONNAISE: Adds creaminess and richness to the angel eggs filling. I use regular mayo, but if desired you can use light mayonnaise or an olive-oil-based mayo instead.
• MASCARPONE CHEESE: This elegant fluffy ingredient upscales this divine angel egg recipe. It adds additional light creaminess to the filling, along with a bit of tang and a touch of sweetness.
• DIJON MUSTARD: I prefer the type that’s made with chardonnay. This ingredient provides that traditional tangy taste we come to expect when biting into a deviled egg (and in this case, angel deviled eggs).
• WHITE WINE VINEGAR: Adds additional tang to the recipe. If you don’t have white vinegar, replace it with apple cider vinegar, or an equal amount of lemon juice.
• FRESH DILL: Adds a fresh grassy flavor with a delicious citrus-like taste. It pairs well with tangy ingredients and dijon mustard.
• SEA SALT: This seasoning is important for flavor development.
• GROUND PEPPER (OPTIONAL): This ingredient is completely optional. Some cooks prefer not having any black flecks in the angel egg filling.
• SMOKED SPANISH PAPRIKA: Is made with chiles that are smoke-dried then crushed. Used for garnishing angel eggs, it delivers a rustic, warm outdoorsy flavor.

HOW TO BOIL PERFECT EGGS

For angel deviled eggs we don’t want undercooked or overcooked eggs. We don’t want an ugly sulfurous green patina around the yolks. With this fool-proof method, you’ll achieve perfect hard boiled eggs that peel cleanly.

Here’s how to do it:

1. Take eggs out of the fridge. Let them shed the cold for 30 minutes. (Cold eggs straight from the fridge will need 1 extra minute of cooking time.)
2. Add water to a large pot – enough to cover the eggs by 1 inch. Bring water to a rolling boil on stovetop. With a slotted spoon, carefully lower eggs into the water so they don’t crack. Put a lid on the pot.
3. Let eggs boil 6 minutes. Turn off the heat, but keep pot on the hot burner. Let eggs sit in the pot 6 minutes longer. Remove the lid.
4. Drain off the hot water. Fill the pot with cold water and add lots of ice. Let eggs chill for 6 minutes in the ice-water bath. This stops the eggs from cooking so they’ll be easier to peel. Do not drain off the water.
5. Working with 1 egg at a time, remove egg from the pot of cold water. Crush the shell at the bottom to loosen it up. Submerge cracked egg into the pot of cold water. Remove the shell. It almost glides right off!

KITCHEN SMARTS: If the pot used for boiling the eggs is not large enough for the ice water bath, fill a large bowl with ice. Transfer the eggs to the bowl.

RECIPE STEPS

RECIPE PREP: Hard boil one dozen eggs. Transfer hot eggs to an ice water bath. Let them sit and chill until cold to the touch. For easy peeling, hold the eggs under cold water while removing the shells with your fingers.

• STEP 1: With a very sharp knife, slice the peeled eggs lengthwise. Or for the cleanest cuts, use unflavored dental floss.
• STEP 2: Carefully remove egg yolks from whites. In the bowl of a food processor, add the egg yolks, mayonnaise, mascarpone cheese, dijon mustard, white wine vinegar, and dill.
• STEP 3: Pulse until the mixture is light and fluffy, smooth and creamy. Add salt to taste (and ground pepper, if desired – if you don’t mind having black flecks in the angel egg filling). Mix briefly to combine.
• STEP 4: Transfer yolk mixture to a piping bag fitted with a star tip. Pipe the filling into the center of the egg whites. Just before serving, garnish angel eggs with a light sprinkling of paprika and perky pieces of dill.

KITCHEN SMARTS: If no food processor, use a stand mixer with paddle attachment or an electric hand mixer to cream the filling. Or go old school with a large bowl and fork. Manually mash the mixture.

RECIPE FAQ

These are the most commonly-asked questions when making angel deviled eggs, and the most helpful answers for recipe success.

MORE EASTER BRUNCH RECIPES

If you loved our angel deviled eggs, you’ll also want to try these delicious recipes. They’re family favorites perfect for Easter brunch! Print the recipes for later, or pin them to Pinterest.

• Hot Cross Buns
• Robin’s Egg Easter Donuts
• Orange Muffins
• Easter Cheesecake Bites
• Chile Relleno Casserole
• Tater Tot Breakfast Casserole
• Bacon Egg Cups
• Bunny Cookies

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Feedback from recipe testers: they say these angel deviled eggs are divinely tasty. The heavenly filling almost melts in your mouth. Smooth and creamy, with the perfect amount of tang, the delicious filling really satisfies.

If you agree these angel eggs are irresistibly delicious, give them a 5-star rating in the comments. Then be a recipe hero. Share it with a friend.

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