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 an excellent alternative when meat is not in abundance or within your budget.
I love these vintage egg plates as you can find them for pennies at second hand stores and it surely makes the simple egg look "eggs"traordinary …
|Serving olives in the middle of your platter gives it a deli dish feel...|
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 buy the mixes and make my own with my own oils 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
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