Do you need help because your deviled egg filling is too salty? I’ve had it happen more than once. My recipe came from an old Betty Crocker cookbook, and it calls for a half-teaspoon of salt. It’s far too much for six eggs. I should have made a note in the margin, but I keep forgetting. I only make them once every year or two. Each time I’ve had to figure out what to add to make deviled egg filling less salty. Lucky for me it always works!
Before Deciding it’s Too Much…
You may think you added too much salt to deviled egg filing, but have you considered how they’ll taste as a whole? The filling is salty when eaten alone but the white part needs lots of salt. It’s essentially tasteless without it. Before deciding you overdid the salt, try a whole deviled egg. If it’s still too salty for your taste, consider one or more of these easy solutions. Sodium should enhance the flavor, not burn your lips and tongue.
Tasty Toppings and Stir-Ins to Cut the Salt –
Sparingly add one or more of these deviled egg stir-ins and toppings to avoid overdoing it again –
- Horseradish – add sparingly til it tastes just right
- Additional mayo for creamier less salty filling
- A pinch more of dry mustard
- Freshly ground white pepper – don’t overdo it!
- Hot sauce – add with caution
- Finely shredded sharp cheddar cheese
- Plain Greek yogurt
- Sweet pickle relish – sweet and salty tastes great!
- Drained chopped pimentos – it’s especially delicious with cheese
- Top with fresh dill sprigs, chives, or parsley for flavor and visual appeal
- Why not boil a few more eggs? Simply combine the plain yolks with the over-salted deviled egg filling
Hate Green Eggs?
One of my biggest complaints about boiled eggs is ugly green yolks. Unless you’re hosting a Dr. Seuss Green Eggs & Ham party they’re NOT cool. It eventually happens though. They go from butter yellow to a ghastly shade of grayish green before you know it. They don’t look appealing. In fact they look gross! The only thing that should be green on deviled eggs is a sprig of fresh greens or pickle relish.
Need to know how to prevent green egg yolks? It’s all in the timing, but perfectly boiled eggs is an art. You can time them once and end up with beautiful yellow yolks and the next batch looks rotten. How does that happen? It’s temperature and timing, but I finally got it right. I don’t turn the flame all the way up, but that’s not all. I boil them gently and use a super cool kitchen gadget for boiling eggs.
Many years ago my best friend Allison surprised me with an Eggsact Egg Timer. I still have it, and it works just as well as it did when it was new. I haven’t had a green egg yolk since 2007. I’m not kidding either! I end up with perfectly boiled eggs every time. I highly recommend it to anyone that wants to prevent green or under-cooked egg yolks. I would be lost without it!
The Secret to Beautiful Hard-Boiled Yellow Egg Yolks –
They May Not Be as Bad as You Think –
I thought my deviled egg filling was way too salty the last time I made a batch. I didn’t stir in anything more. I didn’t have time. I was so disappointed and mad at myself. However, I knew the white part would need that dash of salt. The paprika also helped to offset the salty taste. I was still unsure if my guests would like my deviled eggs but my fears were put to rest. My deviled egg platter was the first one empty! Everyone said they were great. 😀