Get ready to elevate your taste buds to the heavens with this latest spin on deviled eggs – Angel Eggs. (Yeah, I know – the puns are bad, but I cannot help myself.) Angel eggs are basically eggs and butter, but in a way that just elevates the flavors. I’m not sure how else to describe them. The sweet creamy butter truly makes this a heavenly twist on the classic deviled eggs. (whoops, there are those puns again) These taste great as is, but if you dust them with a high quality salt, it is just one of those WOW tastes You gotta try them.
Let’s toss out the mayo and the mustard and replace them with a healthy fat like butter. Butter is a good source of fat-soluble vitamins such as Vitamin A, Vitamin E, and Vitamin K2. It is also a natural source of conjugated linoleic acid which is a type of fatty acid that has been associated with various health benefits like some anti-inflammatory properties, promotes fat loss and that contributes to improved metabolic health. We already know that eggs are a superfood, the perfect ratio of protein and fat with biotin, choline, B12, vitamin D and selenium.
Whip with the yolks and then fill the egg white shells with this creamy goodness. The combo creates a symphony of richness that makes something in your brain light up! It’s such a simple switch, but it transcends the ordinary and mustardy “bite” of traditional deviled eggs. These are a moment of indulgence – a taste of heaven.
First, I need to thank my friend Aimee Perrin as she is the one who told me about this. That comment just kind of sat in my brain until one day I just had to make them. Aimee doesn’t use recipes so she said to just mix in the butter till it looks right, so I did. Aimee, I have noticed, likes to top hers Angel Eggs with crispy bacon bits. I think that sounds terrific, too.
So, without further chatter, here is my take on Aimee’s angel eggs where ever single bite is a celebration of flavor and comfort.
I’ve already written and shared other types of deviled egg recipes like avocado cream deviled eggs, but not everyone can handle mustards, mayos, spices and avocados. But you can mix those yolks with pretty much anything. . . think about a cream cheese/yolk blend, or cottage cheese/yolk blend. So many ideas and choices. When you start creating be sure to tag me in your posts.
