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…
Have you considered how they will taste as a whole? The filling is salty when eaten alone, but the white part needs lots of salt. It’s essentially tasteless otherwise. Before deciding it’s too much, 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.
It Offsets the Sharp Taste
Contrary to popular belief, paprika isn’t just for looks. Sure, it adds color, but it also adds flavor. Before deciding that your deviled egg filling is too salty, try it with paprika on top. It might do the trick! Sprinkle a little on top and give it a try before giving up.
A Few Other Options When Your Deviled Egg Filling is Too Salty
- Stir in more mayo and dry mustard
- Boil a few more eggs
- Sprinkle them with freshly ground pepper
Tasty Stir-Ins and Toppings to Cut the Strong Flavor of Salt
Add these a little at a time to avoid overdoing it again…
- Hot sauce
- Finely shredded sharp cheddar cheese
- Greek yogurt
- Drained chopped pimentos
- Top with fresh dill sprigs or parsley
Watch Them All Disappear!
I thought the deviled egg filling was too salty the last time I made a batch. I didn’t stir in anything more. I knew the white part would need that dose of salt. The paprika also helped to offset the salty taste. I was still unsure if my guests would like them, but my fears were put to rest when I saw the deviled egg platter. It was the first one empty, and they all had been eaten.