Easy Angel Eggs Recipe | Laura Fuentes (2024)

FAQs

Why are deviled eggs called angel eggs? ›

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

Because deviled eggs are simply hard-cooked eggs in which the yolk is removed, mixed with mayonnaise and seasoning, and stuffed back into the halves of whites, they are easy to personalize. They are soft and creamy in texture, piquant in flavor, often a little sweet, and are a blank canvas when it comes to garnishing.

If we rewind time, we find deviled eggs in ancient Rome, where boiled eggs flavored with spicy sauces were so commonly served as an appetizer that a Roman saying, “ab ovo usque ad mala,” meaning “from egg to apples,” referred to the expected bookends of a meal.

Some believe that deviled eggs may have originated in ancient Rome, where eggs were often boiled and served with a spicy mustard sauce. Others think that deviled eggs may have originated in medieval Europe, where they were considered a luxurious and decadent snack.

Each half of an egg is filled pretty high with a smooth and creamy egg yolk mixture. Each deviled egg is then topped with a piece of bacon, smoked paprika, and chives. It's definitely a rich appetizer, but it's so good.

“I wasn't able to say I was lucky, because my mother would rather us say that we were blessed, and she also didn't like that lucky sounded like Lucifer,” she told Rolling Stone in 2010. “Deviled eggs were called 'angeled' eggs. I wasn't allowed to eat Lucky Charms, but I think that was the sugar.

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

Be sure to transfer them to an ice bath right away to stop the cooking process and cool them down quickly, which makes the eggs easier to peel and ensures that the yolk isn't too warm when mixed with the mayonnaise and mustard (which risks creating a runny filling).

Fresh eggs, with their smaller air sacs, are more likely to have a smooth ovoid shape when peeled, which looks more appealing in applications as deviled eggs. OFF-CENTER YOLK: Fresher eggs are more likely (though not guaranteed) to have centered yolks, again leading to more attractive deviled eggs.

Deviled eggs are hard-boiled eggs that have been peeled, cut in half, then stuffed with a paste made from the yolk and other ingredients. Basic deviled egg filling is made with egg yolks, mayonnaise, relish, mustard, salt, and pepper. The eggs are often seasoned with spices like paprika or cayenne pepper.

Are there any health benefits to deviled eggs? ›

Plus, eggs provide protein, vitamin D, folate, selenium, and lutein and zeaxanthin, two antioxidants that support healthy vision. And they're one of the best sources of choline, which is important for brain health. As a snack food, deviled eggs have an edge over many store-bought snacks: they're whole and unprocessed.

According to a new online survey¹, commissioned by McCormick, nearly 61 percent of Americans plan to make and/or eat deviled eggs this Easter. While 45 percent of consumers will enjoy the classic recipe, with mustard and paprika as go-to flavors, many are "eggs-perimenting" with different ingredients.

The evolution of deviled eggs

Many cookbooks in puritanical early America, though, stuck with labels like "stuffed eggs, "dressed eggs" or "salad eggs" to avoid association with Satan, who is typically not invited to or welcome at church socials.

The term dates to the 19th century, and it was used to refer to foods that were spicy or zesty with the addition of mustard or pepper. In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled."

For National Deviled Egg Day, we're taking it back to Ancient Rome…. where serving deviled eggs was often referred to as “ab ova usque ad mala.”

Oshii said in a 1985 interview with Animage that the contents of the egg are supposed to represent dreams and hopes, something that may or may not exist, and that while the girl believed in what was in it, by breaking the egg, the boy showed that what she believed in did not exist.

While proper cooking techniques are the first step to avoiding weeping, experimenting with certain deviled egg ingredients, unfortunately, can result in a watery, sloppy appearance on the plate. Ingredients with a high water content, like tomatoes or cucumbers, can help create this wet scenario.