This post may contain affiliate links. Read full disclosure.
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!
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.
- 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:
- 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.)
- 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.
- Let eggs boil 6 minutes. Turn off the heat, but keep the pot on the hot burner with the lid on. Let eggs sit in the pot 6 minutes longer.
- Remove the lid. Drain 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. Don’t drain the water.
- Work 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 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.
These are the most commonly-asked questions when making angel deviled eggs, and the most helpful answers for recipe success.
It’s added to give the filling that traditional tangy flavor we come to expect from deviled eggs. But if you don’t have vinegar on hand, use lemon juice instead. For additional tang, add finely-minced dill pickles.
Once applied, paprika will stain the egg whites. And after a while, the condensation on the edges of the eggs will mix with the spice and make it watery. If desired, instead of garnishing the eggs with paprika, set out a pinch bowl with the spice and let people garnish their own.
In culinary terms, “deviled” refers to spicy food that’s “hot as hell,” or a flavorful filling with a kick of heat. Some deviled egg recipes contain hot sauce or cayenne pepper, while others are garnished with paprika. Some paprikas are sweet with no heat, but others are hot and spicy.
Many Christian families with children prefer serving recipes with non-devilish names. When the Duggar family (a reality TV sensation) revealed that they called deviled eggs “yellow pocket angel eggs,” it brought this trend in American culture to the forefront.
When deviled eggs are immediately refrigerated after being prepared, they’ll stay fresh up to 2 days. Once out of the fridge, place them in a cool location away from direct sunlight. If possible, place the platter of deviled eggs directly over ice. Discard uneaten eggs after 2 hours.
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
RATE THIS RECIPE ⭐️⭐️⭐️⭐️⭐️
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.Print
Angel deviled eggs feature a light fluffy filling that’s divinely tasty. With the perfect amount of tang and creaminess, this heavenly recipe really satisfies. Garnish with paprika and feathery pieces of dill.
- 12 large eggs, room temperature
- 1/3 cup mayonnaise
- 1/4 cup mascarpone cheese, softened
- 2 tablespoons dijon mustard
- 1 tablespoon white wine vinegar
- 2 teaspoons fresh dill, minced (plus more for garnishing)
- 1/4 teaspoon salt, or to taste
- 1 pinch ground black pepper, optional
- Smoked Spanish paprika, for garnishing
RECIPE PREP: Hard boil one dozen eggs. Transfer hot eggs to an ice water bath to cool. Peel the eggs under cold water. (See body of the blog post for method used for cooking perfect hard-boiled eggs.)
- With a very sharp knife, slice the peeled eggs lengthwise. Or for the cleanest cuts, use unflavored dental floss. Carefully remove the egg yolks from the whites.
- In the bowl of a food processor*, add the egg yolks, mayonnaise, mascarpone cheese, dijon mustard, white wine vinegar, and dill. Pulse until the mixture is light and fluffy, smooth and creamy.
- Add salt to taste (and ground pepper – if you don’t mind having black flecks in the angel egg filling). Mix briefly to combine.
- 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 the eggs with a light sprinkling of paprika and perky pieces of dill.
*NO FOOD PROCESSOR? Use a stand mixer with paddle attachment or an electric hand mixer to cream the filling. Or go old school: use a large bowl with a fork and manually mash the mixture.
HOW TO KEEP ANGEL EGGS LOOKING ANGELIC: Once applied, paprika will stain the egg whites. And after a while, the condensation on the edges of the eggs will mix with the spice and make it watery. If desired, instead of garnishing the eggs with paprika, set out a pinch bowl with the spice and let your guests garnish their own.
HOW LONG ARE DEVILED EGGS GOOD FOR? When immediately refrigerated after being prepared, the deviled eggs will stay fresh up to 2 days. Once out of the fridge for serving, place them in a cool location away from direct sunlight. If possible, place the platter of eggs directly over ice. Discard uneaten eggs after 2 hours.
- Prep Time: 15 Minutes
- Ice Water Bath: 6 Minutes
- Cook Time: 12 Minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: American
Keywords: Angel Deviled Eggs, Angel Eggs
ANGEL DEVILED EGGS > JOIN THE CONVERSATION
Have you ever tried angel deviled eggs made with creamy mascarpone cheese? Would you like to serve this tasty appetizer for Easter Sunday or your next church social? Share your thoughts on angel eggs below!