Do you call them deviled eggs or angel eggs? Either way, the homemade mayo is what really makes these top notch!
Everyone loves finger foods! You can serve angel eggs as an appetizer or just go all in and eat the platter as a meal, maybe with some popcorn for whole grains and a quick Strawberry Banana Kefir Smoothie.
This recipe uses half of the mayo we make, so feel free to spread it on sandwiches or use in other applications. I use mayo in my Caesar Salad Recipe. And if you want something lighter to add to the table, No Mayo Pasta Salad is the perfect option.
Key Ingredients
Mayo - Egg and olive oil are tied together with Dijon for the perfect tang.
Eggs - Boil up those backyard eggs and get ready to enjoy!
How to Make Deviled Eggs with Homemade Mayo
***See recipe card below for precise measurements and instructions.***
Step 1: Add mayo ingredients to a tall jar.
Step 2: Use an immersion blender until fluffy. Chill.
Step 3: Boil a dozen eggs on the stove.
Step 4: Shock eggs until cool enough to peel.
Step 5: Split eggs and remove yolks.
Step 6: Whip filling together and fill egg halves.
FAQs
Absolutely not - we are all about doing what fits our needs. If you've never made mayo before, I encourage you to give it a try because it really is simple! But you can also just grab your favourite jar if it's in the fridge.
I like to add vinegar to my boiling water, as that keeps the eggs from cracking for the most part. I also sprinkle in some baking soda as that seems to aid in peeling. The ice bath will also help shock the egg white away from the shell. I know everyone wants pretty egg whites for their platter but I promise no one will mind the looks once they taste them.
Photos by Dante from Shire by the Sea
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Angel Eggs
Ingredients
Mayo:
- 1 large egg
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup olive oil
Hard Boiled Eggs:
- 12 large eggs
- Splash white vinegar
- 1 teaspoon baking soda optional
Filling:
- ½ cup mayo half of the above recipe
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- Salt and pepper
- Paprika as garnish
- Fresh dill weed to garnish optional
Instructions
Make Mayo:
- Add the egg, mustard, lemon juice, salt, and pepper to bowl or tall jar and pour oil on top and use immersion blender, keeping blender flat for 20-30 seconds.
- Start slowly lifting until all oil is incorporated and mayo is fluffy.
- Taste mayo for seasoning then add salt, lemon juice, or extra vinegar to taste for extra bite if desired.
- Or use a food processor:
- Use the small bowl of processor or a blender for emulsion to work. Mix all ingredients minus oil for 20 seconds. Slowly drizzle, adding oil a bit at a time and blending until all oil is added.
- Once your mayo is done, set aside covered and refrigerate.
Boil Eggs:
- Carefully place eggs in a large pot of cold salted water, add a splash of vinegar to help prevent cracking, and a teaspoon of baking soda to help with peeling
- Bring to a slow boil on medium heat. Remove from heat and cover for 12-15 minutes.
- Get a large bowl of iced water ready to receive the hard-boiled eggs.
- With a large spoon carefully add eggs to ice water to cool them off and help with peeling.
Fill Eggs:
- Carefully slice eggs in half lengthwise and pop out the yolks and add to a large bowl. Set whites in a tray to stay upright.
- Add the mayo, mustard, vinegar, salt, and pepper to the egg yolks and mash together with a fork until well mixed.
- Add salt, lemon juice, or extra vinegar to taste for extra flavour.
- Spoon each egg half with mixture and garnish with paprika, chives, or dill weed.
- Serve immediately or refrigerate leftovers for up to 3 days.
Notes
- You will only need half of the mayo made, so store unused mayo in fridge for up to 2 weeks in an airtight jar.
- You can stir in crumbled bacon or use as a garnish.
- Chopped sweet pickles, green olives, or smoked salmon are also great options.
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