I finally found the most perfect way to make ‘Ángel’ eggs and where I won’t get exhausted peeling them! It’s sooooo much better!!! 😁 (making them every year as the family host for holidays over 30 years, this is the best!)
Put big pot on stove of water, add some salt and about 2 Tbs white vinegar bring to rolling boil. Once boiling good, add eggs in carefully, then cover n let boil on high 12 min. Turn off and immediately put in sink, drain water, put lid back on n shake it so the eggs crack some, (I also took a baby hammer n tapped each egg on top to make sure cracked good) run cold water over them about 5 min.
Now you can start peeling them sooo easy!!!
While they are cooking (I cook 24 eggs) in that 12 min, put your ‘sauce’ ready in mixer (I use my #kitchenaid mixer makes it easy!
9 TBS Mayo
3 TBS Dijon mustard
3 TBS Apple cider vinegar
Salt n pepper to taste
Once you peel eggs cut in 1/2 long ways n put on plate n put yolk in mixer
Once all eggs done mix your ‘sauce’ then scoop teaspoon size jumps into each egg half, sprinkle w paprika n serve!
