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.
