We’ve made a unilateral decision in our home – no longer will a Deviled Eggs recipe be called Deviled Eggs, but rather now they’re rebranded to be called Angel Eggs.
Perhaps you too will be inspired to make this change in your home and this phenomena will spread like wildfire!
Because the truth is, we need a whole lot more Angel in this world than anything else…
This Angel Eggs recipe is easy (you know how I roll!) and so yummy – it’s the perfect appetizer or snack.
- 12 organic eggs
- 1/2 cup Primal Kitchen avocado mayo
- 2 T organic dill pickle relish, for my Oregon peeps, I LOVE Sweet Creek Foods Organic Dill Relish – find it at your co-op!
- 2 t Annie’s organic Dijon mustard
- 1 t organic sea salt
- Simply Organic smoked paprika, for garnish
Step one: Place eggs in a large saucepan and bring to a boil. After boiling for 1 minute, remove from heat and cover for 15 minutes. Next, place eggs in an ice bath for 10-15 minutes. Peel and remove yolks very carefully. I honestly found the easiest way to do this was not with a tiny spoon like I initially tried (unsuccessfully so) but with my clean and delicate hands. 😉
Step two: Place egg yolks in a medium-sized bowl with the mayo, relish, Dijon mustard and sea salt. Place egg whites on a large plate.
Step three: Using a masher, mash the yolks into the mixture. I would spend a few minutes mashing and then take out the masher and using a large spoon, stir the mixture to get everything well combined. Do this until the mixture is a nice consistency. It’s a bit of a process, but totally worth it, I promise.
Step four: Using a small spoon (we have these tiny baby teaspoons that work really well), fill each egg white with this delicious, Angelic mixture.
Step five: Once complete, sprinkle a light dusting of smoked paprika over the top of each egg.
And voila! You’ve made Angel Eggs!
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