Who here loves
Well, we do but we call them "Angel Eggs"
Why should we give the devil credit for something so yummy?
We don't and shouldn't!!
So, when you go to make these the next time,
tell everyone they are Angel Eggs.
I make mine with a few special ingredients
and I think I'll share them with you today.
As long as you promise to never call these delicious eggs
anything but ANGEL EGGS, deal?
6-8 hard boiled eggs, peeled, rinsed and halved
1/4 cup to 1/2 cup mayo
2 tsp. creamy horseradish sauce
2 green chilies, cleaned and seeded
1 garlic clove, minced
garlic salt to taste
pepper to taste
Pop out the egg yolks into a medium bowl.
Smash with a fork. Now add in the mayo, horseradish,
green chilies, garlic and pepper. Mix really well.
If the mixture is still too dry, add in a bit more mayo.
Sprinkle with paprika if desired.
Store in the fridge until ready to serve.
Now where is that smell button?
If these make it to the dinner table, I wouldn't store them more than 3 days.
When the yolk and mayo start to separate, I'd toss them out!
How do you make your Angel Eggs??
These Eggs shouldn't be made for just the holidays
They should be made year round!
I hope you all have a wonderful week!