Deviled vs Angel Eggs

Posted on - April 7, 2017 / Author - Tanorria Askew / Category - Uncategorized

Okay guys. Let’s get something straight right now. The term deviled egg has NOTHING to do with the devil! I did a little research and discovered that the term deviled, in relation to food, has to do with food being spicy or prepared with mustard. Now we know most deviled eggs are prepared with some kind of mustard, so we can all let go of the notion that deviled egg are demon eggs.

For those of you who like to call them Angel Eggs, please note that name doesn’t to make your eggs holy. Angel Eggs actually came from the attempt the make the eggs lighter or healthier. Angel egg is a new term to me. When I say new, I mean I’ve only heard it used for the last few years, and it’s so strange!

I hung out with WTHR and came up the best of both worlds–a traditional deviled egg and “angel” eggs. Topping your deviled eggs can be a lot of fun. You can always go the traditional route with sweet paprika. Or, kick it up a little bit with hot paprika or my favorite, smoked paprika. You can use cheese, smoked salmon, bacon, candied bacon, a quartered grape tomato, capers, avocado, dill, caviar etc. The options are pretty limitless! Whatever you decide to do, make it delicious, and make it yours!

Hard Boiled Eggs
You are going to start with the perfect hard boiled egg. This seems to be a feat that few are able to accomplish, but you know I love a challenge! I have found that the best way to cook hard boiled egg is to start the eggs in a pot of cold water. Let the eggs come to a boil and then turn off the heat. Cover them with a lid and let them set for EXACTLY 13 MINUTES! No more, no less! After the 13 minutes is up, you will want to transfer your eggs to an ice bath (a big bowl with some cold water and lots of ice). This stops the cooking process and keeps you eggs from developing that overcooked green/gray layer around the yolk.

The perfectly cooked egg is also much easier to peel. I recommend gently cracking around all sides and starting the peel with the pad of your finger, and NOT your nail. And for the love lf all things eggshell, rinse them under cold water. My whole meal is usually ruined when I have to bite down on egg shell–yuck!

Deviled Eggs
1 dz hard boiled eggs, peeled, sliced in half and yolks transferred to a bowl
1/2 cup mayonnaise
2 Tbs dijon mustard
1 tsp white wine vinegar
1 tsp caper juice
1 Tbs chopped capers
2 tsp freshly chopped dill
1/2 tsp salt
1/4 tsp black pepper

Combine all ingredients in bowl with egg yolks. Mix with hand mixer or whisk vigorously until smooth. Spoon filling into a piping bag or gallon size food storage bag and remove tip (corner) of bag. Pipe filling into each egg white and garnish.

Angel Eggs
1 dz hard boiled eggs, peeled, sliced in half, and yolks transferred to a bowl
1 avocado, mashed
2 Tbs dijon mustard
1 lime, juiced
2 Tbs extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper

Combine all ingredients in bowl with egg yolks. Mix with hand mixer or whisk vigorously until smooth. Spoon filling into a piping bag or gallon size food storage bag and remove tip (corner) of bag. Pipe filling into each egg white and garnish.

Be sure to keep your eggs covered with plastic wrap and chilled in the fridge until you are ready to eat them!

Happy Easter Everyone!

Comments 2 comments to this post

April 9, 2017 at 4:55 pm / Rochelle Tedder / Write:

How do you keep the avocado mixture from turning brown in the eggs as they are left sitting out on the table/counter?

April 23, 2017 at 8:48 am / Tanorria Askew / Write:

A little bit of lime juice! I usually squeeze lemon or lime on an avocado as soon as I cut it–no matter what I’m using it for. 🙂

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