Heavenly Angeled Eggs That Are A Healthy Miracle Food
I love deviled eggs. My Sinfully Easy Deviled Eggs recipe is a favorite in my family. The thing I love about deviled eggs is how creamy, fluffy, and rich they taste. You sink your teeth into the soft, velvety filling and then BAM! The egg rears its “devilish” side with a swift kick in the britches (I make my recipe with hot sauce). The thing that makes me sad is that I can’t actually eat deviled eggs all the time because they contain some unhealthy ingredients (like mayonnaise). They reside strictly on my “special occasions” list. I decided to set out in search of a good alternative to the heavier mayo-laced deviled egg and I think I found it. Ladies and gentlemen, I would like to present… angeled eggs!
An Angelic Counterpart
My angeled eggs are healthy and easy to make. It took me awhile to finalize a good recipe. I knew I wanted an egg that could stand up to a deviled egg in texture and flavor, but I didn’t know how to make it happen. Then, after several attempts, I figured it out.
Instead of creamy and spicy, my angeled eggs are fresh and smoky. They contain avocado, lemon juice, and fresh dill – three ingredients that always remind me of the freshness of spring. I add a touch of nonfat Greek yogurt, which also helps enhance the egg yolks’ creaminess. Finally, I finish the eggs with a dash of smoked paprika. Since deviled eggs are called “deviled” because they are made hot and spicy, I think it is kind of appropriate to use smoked paprika on my angeled eggs. I imagine the “devil’s” fires extinguished, leaving behind a deep, smoky flavor. You will want to make these eggs every day and guess what? You can! Go ahead, add angeled eggs to your “daily indulgence” list. You won’t be sorry!
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My essential tools when making angeled eggs include the following:
- Cuisinart MultiClad Pro Stainless Steel 1-1/2-Quart Saucepan with Cover
- Pyrex Glass Mixing Bowl Set
- Mercer Culinary Millennia Chef’s Knife, 8 Inch
- Heavy Duty 100 Disposable Piping Bags with 6 Piping Tips
Heavenly Angeled Eggs
- 6 large eggs
- 2 large Haas avocados mashed
- 2 tbsp. nonfat Greek yogurt
- 1/2 large lemon juiced
- 2 tbsp fresh (or dried) dill chopped
- salt and pepper to taste
- smoked paprika
- 1 large bowl filled with ice water (lots of ice!)
- 1 gallon-sized disposable zipper bag optional
- Place the eggs in the bottom of a saucepan. Fill saucepan with water until 1 inch above the tops of the eggs.
- Place pan on stove and bring water to a boil on high heat. Boil eggs for 10 minutes.
- When eggs are done boiling, use a slotted spoon to remove each egg and place them into the large bowl of ice water. Allow to cool for 5 minutes.
- Remove the shells from the eggs by removing them from the ice bath, rolling them gently on a hard, flat surface, and then peeling them gently under running water.
- Slice each egg in half. Place the yolks in a bowl and place the egg white halves on a platter. *Chef's note: Wipe your knife between slices to make slicing easier and to make the eggs look cleaner.
- Combine the egg yolks with avocados, Greek yogurt, lemon juice, dill, salt, and pepper in bowl. Mash the ingredients together until they become creamy.
- Spoon yolk mixture into a gallon-sized disposable zipper bag. Snip one bottom corner of the zipper bag with scissors. *Chef note: If you want to be REALLY fancy, you could use a pastry bag with a star-shaped tip. If you prefer to keep it simple, just spoon the mixture into the egg white shells.
- Carefully pipe or spoon the yolk mixture into the egg white shells. Garnish with a dash of smoked paprika.