Deviled & Angled Eggs Recipe
Recipe type: Brunch / Party
Cuisine: Classic Egg
Prep time: 
Cook time: 
Total time: 
Serves: 24
Most excellent Deviled/Angeled Eggs Recipe
  • 12 Boiled Eggs (Halved)
  • ⅓ cup Mayonnaise
  • 1 tsp Dijon Mustard
  • ¼ cup Shallots (Chopped) or two medium shallot
  • 3 Gherkins Pickles, (Finely Chopped) sweet pickles work really well
  • 1-to-2 tsp Fresh Chives (sliced thin - save some for garnish)
  • Optional (Angeled Ingredient) - Half of one Avocado
  • Optional (Deviled Ingredient) - 2 Slices Bacon (Cooked and Chopped)
  • Garnish ( ½ tsp Paprika )
  • ½ tsp of Sea Salt
  • ¼ tsp of Pepper (Black or White)
  1. Place the eggs in a large pot and cover completely with cold water. Bring to a boil and then cover and remove from the heat. Let the eggs sit in the hot water for 11 minutes, then drain and cool in an ice bath.
  2. Peel Eggs and cut lengthwise and remove the yolks and place into mixing bowl.
  3. Add, mayonnaise, mustard, shallots, pickles, chives(part-save some for garnish, avocado, bacon, salt and pepper. Mix ingredients.
Filling the Eggs
  1. You could use a piping bag, I like using ziplock plastic bags. Or you could use a spoon to fill.
  2. Be generous, fill over the top of the egg side.
  3. Garnish with Paprika and chives.
Recipe by Butter-n-Thyme's Kitchen at