Growing up, I would love when my mom would make deviled eggs. But…in our house they were not called deviled eggs. No way, my mom renamed them “angel eggs.” I remember her telling us as little girls, “Why should something that tastes so good be named after the devil?!” Of course, we all knew that they weren’t really named after the devil, but “angel eggs” just seemed to be a good fit (if you really think about it, the white part of the hardboiled egg, around the yellow center, does sort of look like a halo, maybe. I’ll admit, it may be a stretch…but I’m trying to make some sense of it here!)

The recipe I am sharing today is one I came up with a few years ago. I thought it would be a timely recipe to share with Easter coming up, because we typically have deviled/angel eggs with Easter dinner.

Sidenote: So, I have this war going on inside of me as to what I should call them! An angel egg sitting on one shoulder, per say, and a deviled egg on the other! Oh the torment… My husband laughs at this ongoing conundrum, by the way…

Even if you don’t make these for an Easter dinner, it is a great way to use up all of the hard boiled eggs that are used when dying eggs. Just make sure to refrigerate said eggs after the dying is finished.

The special addition to the yolk filling is wasabi powder…not a lot, but just enough to give the eggs the slightest bit of heat. Maybe this particular egg recipe, just because of that, lean more towards the “deviled” egg side, heh heh. Eh.

The slight wasabi kick is very flavorful and oh-so-good! So maybe just because of that (and maybe for a little bit of tradition as well) I will have to swing back to the other side and, like my mom, proclaim, “Why should something that tastes so good be named after the devil?!”

Whatever you choose to call them, enjoy these eggs!

-Shelley.

TIPS FOR MAKING HARD BOILED EGGS

*A good way to do this is to put eggs in a pot, cover with water and bring to a boil. Cover and turn off heat and let sit 15 minutes. {Some people say to use cold water, but I always start with hot because I figure that it won’t take as long for it to come to a boil.} Run cold water over eggs to stop cooking process and put ice in with water to make a cold bath for them while peeling commences.

*My mother-in-law says that putting a lot of salt in the water while boiling helps with the problem of fresh farm eggs not peeling so well. We have done that…the verdict is still out for me as to whether this really helps that much.

*Another way is to steam the eggs for 15 minutes. This works well with fresh farm eggs, which usually have a tendency to not peel well at all.

*Another trick is to put about 1 teaspoon of baking soda in with the water that is boiling (whether you happen to be boiling or steaming the eggs.) Supposedly this raises the PH level of the eggs, and something happens that makes the eggs peel easier. (I realize I am not the most scientific in my explanations here, but just go with it…) I have tried this method, in conjunction with the steaming method. I am not sure which made the peeling process a success – or whether it was a combination of the two – but it has seemed to work in the past.

*Using a pressure cooker is wonderful way to make hard boiled eggs in a fraction of time…which end up peeling so easily! I have a GoWise USA brand electric pressure cooker and this is the only way I tend to make hard boiled eggs the past couple of years. I usually set the cook time for 3 minutes.

Remember, whichever method of cooking you use, run cold water over the eggs to stop the cooking process and put ice in with water to make a cold bath for them while peeling commences.

Another tip for those who don’t have any dishes specific for transporting these beauties: stick a toothpick into the centers of the eggs, and then top with plastic wrap. This ensures that the plastic wrap doesn’t stick to and destroy your hard work. There is nothing quite as disappointing as seeing the hard work you put into something end up a big mess!

Here’s the printable recipe…

Deviled “Angel” Eggs

• 1 dozen hard boiled eggs, peeled and cut in half with yolks put in another bowl

• 1/2 cup + 2 Tablespoons mayonnaise

• 2 teaspoons mustard

• 1 Tablespoon + 1 teaspoon sweet pickle relish

• 1 teaspoon Aminos All Purpose Seasoning (or gluten-free soy sauce)

• 1/2 teaspoon sugar

• 1/8 teaspoon onion powder

• 1/4 teaspoon wasabi powder

• cracked black pepper – to taste

• paprika for sprinkling on eggs when finished, if desired

Start off by hard boiling the eggs.

Cool cooked eggs in cold water bath.

Peel cooked eggs.

Cut eggs in half lengthwise and place egg yolks in a separate bowl.

Smush egg yolks with a fork or potato masher very well. Alternately, they can be added to a blender or food processor and pulsed to break up.

Add remaining ingredients to yolks and mix or blend well, until filling is smooth.

Transfer yolk filling to a plastic zip-lock type of bag, or icing bag. Snip off the very tip of the plastic bag and slowly fill each egg.

Sprinkle with paprika, if desired. Serve and enjoy!

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