Deviled eggs which are just heavenly, I prefer to call them angel eggs. Every Easter I watch these little angels disappear into thin air. Funny to think that I did not like deviled eggs at one point in my life, I was just eating the wrong ones. Simple is better in my opinion. Other deviled eggs versions that I’ve tried had too many flavors in one bite, taking away from the natural beauty and taste of a boiled egg. The eggs should be slightly flavored and creamy, not overloaded and chunky.
I always make my angel eggs the night before serving, allowing all the flavor to blend well together enhancing the taste. This being a make ahead dish means it is one less thing to do the day of your celebration. Small suggestion, to make two or three extra eggs in case any crack or don’t peel smoothly. If all goes well you will have extra for a late night snack. WARNING irresistible eggs!!!
- 12 eggs
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- salt and pepper to taste
- ¼ teaspoon paprika plus more for dusting
- In large pot place eggs and fill with cold water
- Bring to boil and immediately turn heat off and cover pot with lid
- Set timer for 9 minutes
- Run eggs under cold water to stop them from cooking
- Set aside and let cool
- Carefully peal the eggs shells
- Cut the eggs in half and scoop out the yolk into a medium bowl
- Add the mayonnaise, mustard, paprika, salt and pepper to taste
- I use my beaters to whip together all the ingredients till creamy but you can use a fork, just takes longer and more arm power.
- Place mixture in a pastry bag or a large plastic bag and make a small slit on one end and pipe some of the mixture into each egg
- Sprinkle with paprika and chill until serving
- Makes 24 eggs