Angel Eggs Recipe | The Best Deviled Eggs

Angel Eggs Recipe | The Best Deviled Eggs – I’m showing you how to make my Angel Eggs—my creamy, flavorful twist on classic deviled eggs. This recipe uses cream cheese, mayo, Dijon mustard, and a little heat for that perfect bite. Topped with bacon and green onions, these eggs are always a hit at parties, BBQs, or holiday gatherings. Watch how easy it is to elevate a classic and bring some serious flavor to your table.

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Okay, folks. Look, you remember I did the uh devil macaroni and eggs? And I’m going start I’m going say this part right here. I don’t know why we call it devil. You know what I mean? What it represents? You know what I mean? Uh let’s just call them. These are going to be called like some type of heaven eggs. But anyway, listen. We going to get right into it. It’s not like I got to go through a whole lot of ingredients, but don’t forget the full ingredient list is on my website. That’s smoking and grillingwithab.com and that’s witab.com. Right. So now look, I just got myself a slotted spoon. I’m going to go ahead and start putting my eggs in here. I have my water. It is already boiling. By the time I get these 12 eggs in here, right? Then what we going to do is we going to I’mma show you guys. If you guys didn’t know how to make boiled eggs, you know what I mean? I’m going to show you a foolproof uh way to do them. Okay. So, once your water, you know, comes to a boil, this is what we do. We turn our water off, right? You want to have a lid. You go ahead and put this on the top. Now, I’m going to set myself a timer. It depends on the size of the eggs. You can go either anywhere between 10 to 12 minutes. For me, I’m going to go with extreme cuz these are like a double A kind of like extra large, you know what I mean? So, I’m going to go ahead and go with the uh 12minute option. All right. So, look after your timer goes off. It’s been 12 minutes, you know what I mean? I just remove my top. Now, what I’m going to do is put them in my sink and I’m going to run cold water over this. You know what I mean? So, I can go ahead and cool these so I can shock them. All right. So, look. I went ahead and peeled them all. Right. I put this, you know, uh, paper towel in here just to get any of the residue, uh, the water residue off of that because I do rinse them. Now, we fa to get down to the good part, right? So, I’mma take one of these and just put this here. I’mma actually cut it in my hand. Please don’t do what I do. You know what I mean? This is just the way I was taught. Now, think about this. If you going to cut this, you want to cut it this way, right? And then we going to put our yolk, you know, in a bowl, separate bowl. But the reason we cut it this way cuz when we have the half, we want to be able to have the filling in there. That way when we pick them up, they work like this. I do have a cold way to show you guys how to cut it like this, you know, cut the top, then we rest stuff them, but that’ll be for a later video. Okay. So, when I cut it, I should have said this word. This the verbiage I should have used, and that’s lengthwise, right? So, we come in like this. It’ll make sense to you in just one second. So, I cut down, you know what I mean? As you can see, perfectly done, you know, yolks, right? So, let me bring this over here. And then all you do is just pop it in. Take your thumb. They should drop right out. Then when you’re done, you can stage these wherever you want to. I’m going to just stage them here. Now, I’m not going to bore you guys. We going to go ahead and rock and roll on these. All right. So, after we got everything, you know, in these trays right here, you know, we got our whites in here. We put our yolks inside of a bowl. Now, we going to go ahead and just start, you know, to make our filling, right? So, this part is right here is going to be key. This is 8 oz. We only need a quarter. So, we just divide that by four and that’ll do it right there. So, we just need a couple of ounces of room temperature cream cheese. You guys going to understand why I say room temperature in just one second. Okay. So, what I’m going to do is right now before I add the rest of my ingredients is I’m going to break these yolks up. I probably should have did that before I hit it with the cream cheese, right? But we just want to break these up and as small as possible, right? So, just get you a fork, mash it. You know what I mean? We just keep it old school. Now, once you have it all broke up like this, you know, once you got it as fine as you can, right? Even before I start, you know, mixing up my cream cheese and all of that, what I want to do is I want to add myself. Just listen to this. I took the time to get you guys these ingredients, you know, these measurements, right? So, we want to put a/4 cup of mayo. You guys use the mayo of your choice. You guys can talk to me down in the comment section below. What’s the best mayo out there? Is it Dukes? Hellman, is it the best food? And even if you know which one of the companies is exact same as Best Foods, let me know down in the comment section below. Okay, so now we gonna go ahead. Now I just want to tell you guys, look, I’m using Sweet Relish, right? Love the Mount Olive Brand. Look, I’m going to put a couple of tablespoons of this in here. I don’t want to drain the juice out. Even if it’s a little bit on the heap inside, that’s fine by me. Now, there is another way you guys can make it. This is for the people that say they don’t like it. You know, when it has the the sweet taste to it and they want to go deal. Check this out. Now here, listen. If we gonna go the deal version, right? So, we would add dill relish to it. They just get you some pickle, cut it down, you know, cut them into the slices that you would I mean to dice them down to the uh size that you like, right? Then we I usually put maybe 2 tablespoon of dill pickle juice in there also. And then to balance it all out, this right here is nothing but granulated sugar. You know what I mean? I probably put like a teaspoon of that in there. All right. Now, we going to put a little Dijon mustard in here. Right. So, we put a couple teaspoons of this in here. Right. Next, we’re going to add, you know, some smoked paprika. It’s not also like a lot of times we use this really we use it for what? Like garnish, right? But here, we’re going to put a little bit in here. And I’mma measure it out. And instead of running a smooth, you know, a knife edge off the top, I just want to add just about a half a teaspoon. Right. And the smoked paprika has that flavor, folks. All right. So, now we going to add just a tad bit of heat. Now, on my website, it’s going to say a tablespoon, right? But we not going to put a tablespoon in here for me, you know what I mean? Uh, we just add just a few sprinkles to it. Just enough to add just a little bit of heat, right? Somewhere right around a teaspoon. That’ll really do it. But for everybody else, you know what I mean? A tablespoon will work. You know what I mean? But if you want to start off, start off with a teaspoon. And by the way, this sweet smoky joe hot sauce right here, this is fire. All right. So then I use my knife. Excuse me. I use my fork. And what I do is I just go over it again. Now it’s nice and wet. You know what I mean? You find a rhythm for yourself. And then we just we want to get it more like pastelike without all of the lumps. All right. So once you get it and it looks good, you didn’t made sure all your yolk has been, you know, I guess the only word I can think of is like smashed to your best of your ability. You see this right here? I’mma scoop this up and I’mma turn this upside down. When you have it like that, now I can give it a little bit of a look at that and it dropped. That’s going to be perfect cuz we going to use a piping bag this time, folks. Now, you can instead if you don’t have a piping bag like I didn’t, I ordered mine off of Amazon. I found one that’s super easy to use and is reusable. You know what I mean? I’m going to show you guys that right now. Now, you can use these right here, right, which is a piping bag for all you guys that go out there and do the baking and stuff like that. Do the icing, you know what I mean? I got a little tip. This is gonna make it much easier. In the past, all I’ve taken was a uh a gallon Ziploc bag, get it all in there. I make a little small little cut, and then I go ahead and do it. This right here with these little tips make it so much easier and controllable, you know, when you’re making them. All right, so what I’m getting ready to do is I’m going to cover my bowl right now with some saran wrap. I’m going to let it stay in there just to, you know, for like 1 hour just to get it nice and chilled. We going to get everything set up and then we going to go ahead and decorate these. This is what I did to make life easier, you know what I mean? instead of like whether you’re using a piping bag or you’re using a you know a ziplockc bag, right? You have to get yourself like a cup, just go ahead and put one corner down in there. It should look just like that. You know what I mean? But I got my tip. It’s all laying off to the side or whatever cuz what we want to do is we want to feel. All right. So, I think I’m going to start by just taking it here and we just put it right here. And then we just get it down as far as we can. All right. So, this is what we going to do. We going to take this out. Once you got it, it’ll look like that, right? We take this out. You notice I fold this up. Reason cuz I want to be able to hold it. Now, this is what I was talking about. I just get that down there. And now we just going to work this down. Right. I don’t want to squeeze nothing out as of yet. And I’m just going to go ahead and just twist this just like you see. And then we good here. Now, I’m going to set this to the side. Let me set this camera up so I can show you how we going to do that. And then we just bring this over here like this. And we just go ahead. Now, I keep it down a little bit and I kind of like move it up and down like this. And then you remember we got that certain type of tip on here, right? So you guys will be able to see it, you know? But when you get your consistency right, like this, this is what we call golden. All right. So, here you go. And again, I’m loving these little, you know, trays like that. For one, they keep them steel and, you know, we can just put a lid over the top and then they stackable, folks. Look this on top of this. Easy to take with you. You know what I mean? you know enough for you guys to do the potlucks and all of that. Now I’m getting ready to take some of my smoked paprika. You know what I mean? And then we hold it up with a little height and we just sprinkle a little bit on here. This is for like decoration. We not putting enough on there you can really really taste it, right? But we just do them like this. And I do them in here and I transport them just the same way. Then you know I’ve already cut my chives. You know what I mean? So you can hold them up over the top the same exact way. Okay. So you guys can see them. Man, they smell incredible. What you guys didn’t see is I got like a bacon sea salt that I put on here that happens to be a vegan uh product. You know what I mean? And I can just smell the hint of bacon over all of these. But you see that right there? It’s time to eat these folks. Cheers, y’all. Hey, this right here, this is nice. Great compliment to anything that you doing this summer. You know what I mean? You take these, you put these out. You know what I mean? Uh get yourself a couple of trays. It make it easy to transport. I’m really not going to over talk it, but I want to know from you guys outside of just adding bacon or shrimp. Let’s use our brains and let’s be creative. Let me know down in the comment section below. What would you do to level this up? Now, with that being said, listen, if you’re new to my channel, let me take this time to say thank you for watching this video. Don’t forget to like, smash that subscribe button, and just tell everybody out there is a channel out here that’s simplifying these recipes and taking the mystery out of cooking. And you know what I got to do? You guys just haven’t seen it. I got to make about at least another 48 of them. Guess what? I’m out. Peace.