I call ’em Angeled Eggs. I can’t help it.
I mentioned before that I have a pretty hard time calling these pretty little eggs…deviled. I’m pretty sure eggs don’t really care. I just think that “angeled” sounds nicer.
Have you ever taken Angeled Eggs to a potluck? It seems that they are one of the most popular items. They’re GONE before Great Aunt Edith’s chocolate pie – and that’s saying something! Plus, they are very inexpensive to make!
Here’s my simple four ingredient recipe:
- 6 eggs
- ½ cup mayonnaise (I use Hain safflower brand)
- 1 teaspoon mustard
- ¼ teaspoon onion salt
- Put the eggs in a saucepan with enough water to cover them.
- Boil for 10 minutes.
- Remove the eggs from hot water immediately and place them into a bowl of cold water.
- Refrigerate until cool.
- Peel the shell off the egg.
- Cut each egg in half and place the yolks into a bowl.
- Mash the yolks with a fork, then stir in the mayonnaise, mustard and onion salt until smooth.
- Fill the whites of the eggs with yolk mixture using a spoon or a fancy cake decorating tool.
Peel the shell off the egg. (I usually start this process by banging it onto the counter, then rolling it around a bit. Cracks those eggs up. I guess it must tickle.)
Cut each egg in half and place the yolks into a bowl.
Mash the yolks with a fork, then stir in the mayonnaise,
mustard and onion salt until smooth.
Fill the whites of the eggs with yolk mixture. I used my handy Pampered Chef cake decorator which makes these eggs SO pretty. Plus, the chickens must be really excited about spring because they are laying eggs with SUCH yellow yolks! Lovely!
I love how angeled eggs are a perfect picnic or potluck food – and how they compliment so many spring and summer time meals! And they’re so easy to make!