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