Don't limit these little gems to the summer picnic season… Angeled eggs are an excellent companion to the soups and salads served in the fall and winter seasons. They add an element of protein into your meal and can make any table feel extra special. Eggs are also an excellent alternative when meat is not in abundance or within your budget.
How to Make Angel-ed Eggs
- 12 hard cooked eggs, cut in half, with yokes removed in a separate bowl
- 7 TBSP mayonnaise
- 1/4 TSP salt
- 2 TBPS Italian dressing (Note: I like to make the Italian dressing via our own mixes in order to avoid the preservatives and poor oils found in many "pre-bottled" dressings. I also double the liquid amounts called for in order to stretch the dressing so my 2 TBSP is a little less strong than normal dressing.)
- Pepper to taste
Add all ingredients together except for the "egg white halves" in a medium sized bowl. Mix until creamy with hand mixer. If you want to be extra fancy, place filling into pastry bag and fill "egg white halves" evenly into all 24 halves (or you can just spoon filling into each egg). Cover and refrigerate prior to serving. These can be made the night before and served the next day which I really appreciate. Yields: 24 Angeled Eggs
Printable recipe is shared HERE.
Would you like to add this to your Recipe Book?
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