Angel Eggs

Classic “deviled” eggs with the option to fry and add a lil crunch to them!

MAKES: 24 angel eggs | PREP TIME: 20 minutes | COOK TIME: 25 minutes

 Ingredients

6 slices thick-cut bacon

1 cup brown sugar

1 dozen large eggs

⅓ cup Miracle Whip

1 tablespoon yellow mustard

3 tablespoons sweet relish

Dash of salt

Dash of pepper

chopped chives or scallions, for topping

Fried Eggs Ingredients (Omit for classic eggs without frying)

1 cup all purpose flour

2 eggs

1 ½ cups seasoned panko 

4 cups canola oil

Preparing Candied Bacon:

1. Preheat the oven to 425°F.

2. Place the bacon flat on a baking sheet lined with parchment paper. Generously cover the slices of bacon with brown sugar.

3. Bake for 15 minutes or until the bacon is fully cooked through and begins to glisten.

4. Remove the bacon from the oven, and set it aside to cool. Finely chop the cooled bacon and set it aside.

Preparing Eggs:

1. Place the eggs into a large pot of boiling water. Cook for 8 to 10 minutes, until the center is yellow. Note: Do not overcook, which will make the yolks gray. To check if the eggs are cooked, remove an egg from the water, place it on a counter, and give it a spin. If the egg spins, then it’s done. If the egg doesn’t spin, then return it to the water and finish cooking.

2. Once cooked, run cold water over the eggs. When cool to the touch, peel the eggs and halve them lengthwise. Spoon out the yolks into a medium bowl, and place the egg whites on a serving plate.

3. Add Miracle Whip, mustard, relish, salt, and pepper to the yolks and mix together. Continue adding Miracle Whip and relish until the mixture is a smooth, firm texture and tastes a little sweet. (Be careful not to make it runny.)

4. Once the yolk mixture is smooth, neatly transfer the yolk filling into the white part of the egg. (Note: Place the yolk mixture into a sandwich bag. Cut off the bottom tip of the bag, then squeeze the mixture out through the hole you just created into the white part of the egg.)

5. Keep the eggs chilled until ready to serve. Before serving, top with candied bacon and chives.

To fry the eggs:

1. Pour canola oil into a  frying pan and begin heating over medium heat. 

2. Add flour, eggs and flour into three separate bowls. Into the bowl with the flour, add in a sprinkle of salt and pepper. In the bowl with the eggs, whisk together until yolks and whites are combined. 

3. Take each boiled egg white, and coat it in flour, then egg, then panko. Drop into the hot oil and fry for 1-2 minutes on each side until golden brown. Remove from oil and place on a rack or paper towel lined plate to drain.

4. Once cooled, add in the yolk mixture. Top with bacon and chives before serving. 

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