angel eggs


Angel Eggs (adapted from Schedule Me Skinny, p. 187)
Prep: 5 minutes
Cook: 10 minutes
Wait: 10 minutes
Assembly: 10 minutes


3 large eggs
1 tablespoon Greek Style yogurt
1 tablespoon hummus, optional
salt and pepper to taste
Sriracha sauce to taste
smoked paprika to taste

Equipment needed:

  • saucepan with lid
  • knife with a thin blade
  • small bowl
  • fork
  • teaspoon
  • small plate

DSC053631.Put eggs in a saucepan and fill the saucepan with water until it covers the eggs by 1 inch. Put pan on the stove over medium high heat to bring to a boil, about 10 minutes. When it boils (you’ll see big bubbles in the pot), turn off the heat and cover the eggs with the lid. Let the eggs sit in the hot water for 10 minutes. After 10 minutes, drain the eggs and put them under running cold water until they are cooled.  Crack and peel the eggs.


Cook’s Note: to make sure the shell comes off, tap the eggs on the counter to crack them then return them to the water to cool thoroughly, about 30 minutes depending on how cold your tap water is.

DSC053642.  Put the shelled eggs on a small plate. Slice the eggs in half lengthwise from pole to pole. Scoop out the yolks and put them in a small bowl. Using a fork, mash the eggs in the bowl until it is smooth. Add the yogurt and hummus, if using. Add salt and pepper to taste. Add a few drops of Sriracha sauce. Mix well and taste. Adjust seasoning, if needed.

3. Using a teaspoon, scoop a spoonful of the egg yolk mixture back into the egg white. Sprinkle a little paprika on top. Repeat until all the egg whites are filled with the yolk mixture. Eat!