Melissa's, Engel Eggs
  • Cooking Time: 12 minutes
  • Servings: 2 Halves
  • Preparation Time: 10 minutes
  • 12 Large egg whites
  • 2 Large egg yolks
  • 1 tablespoon vinegar (optional)
  • ¼ cup light mayonnaise
  • 2-3 teaspoons mustard (yellow, deli, or Dijon)
  • ¼ cup sweet relish
  • Salt and pepper
  • Paprika
  1. Place 12 large eggs in a saucepan and cover with water by at least an inch. Bring the water to a boil and remove the pot immediately from the heart. To make the eggs easier to peel, add 1 tbsp of vinegar to the water now.
  2. Let the eggs sit in the hot water for 20 minutes. After 20 minutes, immediately place the eggs in the bowl of iced water and let sit for 15 – 20 minutes. Peel the eggs once they have cooled.
  3. Half the eggs lengthwise and remove the yolks. Discard all but 2 whole egg yolks.
  4. Chop 8 egg white halves (4 whole egg whites) and mash them with the remaining 2 egg yolks.
  5. Mash mayonnaise, mustard, relish, and salt and pepper into the egg white/egg yolk mixture and fill the remaining egg white halves with this mix. Lightly dust the eggs with paprika.
Nutrition Info: Serving Size: 1 (72g) Serving Per Recipe: 8 Yield: 16 angel egg halves Calories 75.2, Calories from Fat 33, Total Fat 3.7 g, Saturated Fat 0.7 g, Cholesterol 55.0 mg, Sodium 220.0 mg, Total Carbohydrate 3.9 g, Dietary Fiber 0.1 g, Sugars 1.9 g