Three Lily Farm Blog

Forest and Farm to Table

Egg Week ~ Angeled Eggs

Hard boiled egg yolks and mayonnaise are two of the very few ingredients that I simply just don't enjoy. Which means that summer after summer growing up, I would consistently pass up deviled eggs that often filled the tables of family picnics and friendly gatherings. 

My dislike for this often used combination of ingredients suddenly changed when I first tasted my mother-in-law's Angeled Eggs. Aimee is one heck of a cook and created her delicious twist on deviled eggs to replace the oil rich mayo with good quality raw butter that she so passionately adores. 

Since the preparation takes a bit of work, I tend to double the recipe and serve it at potlucks. Don't be surprised when your friends or family have a taste and quickly remark on how delicious they are. This is a recipe I give out just about every time I make these tasty sides. 


  • 6 eggs
  • 2 tablespoons minced onion
  • 1/2 stick of raw or cultured butter, melted
  • 2 tablespoons apple cider vinegar
  • a splash of lemon juice
  • 1 teaspoon garlic powder
  • sea salt to taste
  • smoked paprika for garnish


  1. First hard boil the eggs but submerging in cold water then bringing to a boil. Boil for 1 minute, then cover, remove from the heat and let stand for 5 minutes. 
  2. Immediately pour out the hot water and poor cold water over the eggs until they cool down. 
  3. Crack the shell and peel. Cut each egg in half then carefully remove the yolk.
  4. Place the onions in a food processor and give them a quick pulse to puree. Scrape down the sides then add the yolks. Pulse again then run steadily while slowly adding the melted butter, vinegar, and seasonings. 
  5. Taste, then spoon the mixture evenly into the egg yolks. If you have a piping bag, or a sandwich bag, use it :)
  6. Once filled, sprinkle the eggs with smoked paprika and store in the fridge until 30 minutes before serving. 

Wild Food Twist

With wild leeks in season right now, I added to the yolk mixture, about 1/2 cup of sautéed leeks. This was a tasty one!