“Angeled” Eggs Are the Way to Go

Toward the end of last year, I made 100 deviled eggs for a good friend’s annual gumbo party. It wasn’t excessive—he and his family hosted more than 100 friends, neighbors, colleagues, and loved ones, because they’re the best. You might think that by the time I peeled the last cooked egg, I’d never want to see another one again, but you’d be wrong (I love getting into a rhythm in the kitchen). Since then, though, it’s true that I’ve been less interested in separating yolks from whites, dirtying and cleaning our food processor—and, frankly, the entire kitchen counter—and delicately piping large quantities of speckled yellow-orange filling into rows of empty egg whites. But fortunately, there’s something that’s equally tasty and a whole lot easier and faster to make: Jammy eggs. When topped with your favorite garnishes, some might even call them angeled eggs—they’re comforting, easy, rich, and not at all shy of delightful flavors.

Seven minutes in boiling water is the sweet spot for these eggs—they’ll be jammy, teetering on fudgey, and not too runny to work with. After a brief ice bath, they’ll be ready to peel, and they can be made in advance and stored in the fridge until you’re ready to halve, garnish, and serve them. Instead of carefully cleaning whites, separating yolks, blending a mixture that will hold up well, and bringing out the piping bags, you can leave the eggs as they are, season them with salt, and add a dollop of something creamy like kewpie, crème fraîche, or homemade mayonnaise. From there, design a decadent bite with whatever ingredients you have on hand, from anchovies to cheese and crushed potato chips.

For larger parties, double or triple these recipes as needed. If you’re making 100 eggs, know that I believe in you as much as I believe in this shortcut to “deviled” eggs. Oh, and a pro tip: Always cook a few extra eggs to account for the inevitable few that will break or peel poorly—with less presentable leftovers, make an egg salad or enjoy a quick snack with a pinch of salt and some hot sauce.