We’ve taken a beloved classic - Deviled Eggs - and given it a festive twist with our Angeled Eggs!
This recipe is a nostalgic nod to the holidays, reminding us of the times when Mum would whip up a batch for family Christmas lunch. You know, the ones that always disappeared as soon as they hit the table? We’re positive that these Angel Eggs will be as much (if not more) of a hit at your family Christmas feast too!
Make with the freshest organic and locally sourced ingredients in the list below - these little bites will be nothing but heavenly.
Ingredients
6 large Echo Valley Farm eggs
3 tablespoons Undivided Food Co’s Good Fat Mayo
1 teaspoon Kehoe’s Organic mustard
1 teaspoon Giddy Citizen’s apple cider vinegar
Mingle garlic + herb seasoning (or paprika from your pantry) for garnish
Instructions
Boil the Eggs
Start by boiling your Echo Valley Farm eggs. Place them in a pot and cover with water. Bring to a boil, then reduce the heat or switch off and let the eggs sit for 14 minutes until they are fully cooked. After that, let them cool in a bowl full of icy water, then peel the eggs gently.
Prepare the Filling
Slice each egg in half lengthwise and scoop out the yolks into a bowl. Set the whites aside. Add the mayo, mustard, apple cider vinegar, salt, and pepper to the yolks. Mix well until the filling is creamy and smooth.
Assemble the Eggs
Spoon or pipe the yolk mixture back into the egg whites. Make sure to fill them generously, as these bites are meant to be packed with flavour!
Garnish and Serve
Sprinkle a pinch of Mingle Garlic + Herb Seasoning (or paprika if that’s what you have on hand) on top for a little extra vibrance.
Then put your hands together and say: “2-4-6-8… bog in, don’t wait!” And enjoy.
