Heavenly Angel Eggs (Deviled Eggs with a Creamy Twist)
A creamy, flavor-packed twist on the classic deviled eggs. These Angel Eggs combine mayo, cream cheese, Dijon mustard, relish, and smoked paprika, topped with crispy bacon and green onions for a crowd-pleasing appetizer that's perfect for any occasion.
Ingredients
- 12 large eggs preferably 1 week old
- ¼ cup mayonnaise
- ¼ cup cream cheese softened to room temperature
- 2 teaspoons Dijon mustard
- 2 tablespoons pickle relish or sweet relish
- 1 tablespoon hot sauce optional
- ½ teaspoon smoked paprika plus extra for garnish
- 1 teaspoon sugar optional
- Kosher salt and ground black pepper to taste
- Garnishes:
- Crispy bacon crumbs
- Diced green onions or chopped chives
- Extra smoked paprika
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water (about 1 inch above the eggs). Bring to a boil over medium-high heat. Once boiling, cook for 13–15 minutes.
- Remove from heat and immediately transfer eggs to an ice bath or rinse under cold water for at least 5 minutes.
- Peel the eggs and slice each in half lengthwise. Carefully remove yolks and place in a medium mixing bowl.
- Mash the yolks with a fork. Add mayonnaise, cream cheese, Dijon mustard, relish, hot sauce (if using), smoked paprika, and sugar (if using). Mix until smooth and creamy. Season with salt and pepper to taste.
- Spoon or pipe the filling into the egg white halves.
- Garnish with a sprinkle of smoked paprika, bacon crumbs, and diced green onions or chives.
- Serve immediately or refrigerate until ready to enjoy.
Video
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