Want to make a Deviled Eggs Platter? These Deviled Eggs are simple and with two key ingredients that make these Devilicious Good. An Eggcellent addition for the Holidays or just to have for breakfast at any time.
There are just so many ways you can customize the taste of Deviled Eggs. In fact, that is what the name means. Deviled as in Spiced up or additional seasonings added. It pertained to Spicy or Zesty food items. With Deviled Eggs, the term caught on in the 1700s with adding Mustard and Black Pepper.
This same recipe for Deviled Eggs can be used for Deviled Egg Salad Sandwich with Added Mayo and other items like Onions and Celery.
Egg Quality
Organic Free Range Eggs are really going to make a difference here. You can use the store bought, but these will be extremely weak in taste as well as the color of the yolk won’t be as vibrant and alive.
Local Free Range Eggs
Base Deviled Egg Ingredients
The Base Ingredients are Mayo, Mustard with Salt & Pepper to taste. The amounts used are very small and only enough added to bring the Mash together. The Mayo for Creaminess and Mustard for Color as well as taste along with the Salt & Pepper. To this, other items can be added to shape or customize the flavors.
Herbs and Spices for Deviled Eggs
With the Base Ingredients set. You can add additional items for customized Deviled Eggs like Black Salt to really drive that Egg Sulfur taste. Other Herbs and Spices as well. Chives, Parsley, Dill Weed, Chervil, Tarragon, Garlic, Onion, Aleppo etc…
Sauces or Condiments for Deviled Eggs
Swap out the Mayo or add to with French Dressing, Thousand Island Dressing. Add to the Mayo HP Sauce, Sriracha, or use Hollandaise Sauce in place of. Add some Aioli or Garlic Butter for a Garlicky Kick.
Or swap out the Mayo with Sour Cream, Yogurt, Tzatziki Sauce for a no Mayo Deviled Eggs.
Other Add Ins for Deviled Eggs
- Bacon Bits
- Deviled Ham, Corned Beef, Flaked Ham, Chicken or Tuna
- Onions
- Celery
- Radish
- Horseradish
- Bread and Butter Pickles finely chopped
- Relish
- Peppers
- or any combination of the above
Black Salt
Black Salt is a Pink Salt heavy in Sulfur. If you taste it, you will immediately think eggs. When added to Egg Dishes it pronounces the Sulfur taste which may be desirable by some. For people who do not eat eggs but would like to. This is an excellent way to get egg flavor without actually using eggs.
Black Salt
Cream of Tartar
Cream of Tartar is usually used to thicken or stiffen Eggs. Here we use it for the Sour Taste it offers as well as getting some Potassium. The Sour taste offered is much toner than adding straight vinegar and doesn’t dilute the Egg Yolks with Liquid.
Cream of Tartar
Hard Boiled Eggs
The Objective is to get just set yolks. Where there is no color change in the yolk, just White and Yellow, no green film or dried out yolks. You could go just before they set to add some creaminess or Half and Half if you’d like. Where half the eggs are taken out a bit earlier to get Egg Yolks just before setting, with the remaining sitting longer to firm the egg yolks a bit more.
Bring a pot of water to a boil, enough to cover the eggs by an inch. Then lower the eggs in gently. Boil for 10–14 minutes, depending on how firm you like the Yolks. Strain the water out and fill with Cold Water, and repeat until the Eggs can be handled. Leave the Eggs in the Pot of Cold Water while you peel each one under running water.
There is another method called the 5-5-5 method. Bring water to a boil and gently lay the eggs in and boil for 5 minutes. Remove from the heat and let rest 5 minutes. Strain the water out and add cold water and let rest for 5 minutes. Peel the Eggs under running warm water. This gave almost completely set Egg Yolks.
Peeling Eggs
There is a membrane between the Egg White and the Shell. If you do not get under this and peel, it will be extremely difficult to peel without damaging the Egg Whites. Running under water helps with this, only if you have pierced through the membrane. If not, slightly tear the membrane so that you can get under it before peeling the rest of the egg. Allow the running water to get under as well to lift the membrane and assist with easier peeling.
Garnishing Deviled Eggs
Garnish Deviled Eggs with just Paprika or Parsley & Aleppo. Other garnishing may include Bacon Bits, Chives or Everything Bagel Seasoning. Which is something I think is just amazing with Deviled Eggs.
Deviled Eggs with Everything Bagel
Sprinkle Everything Bagel Seasoning on top for garnishing and to add a bit of Crunch.
Equipment
- 1 Pot
- 1 Platter Tray
- 1 Mixing Bowl
Ingredients
- 12 Eggs
- 6 Tbl Mayo
- 2 tsp Prepared Mustard - or Dijon
- 1/8 tsp Sea Salt
- 1/8 tsp White Pepper
- 1/8 tsp Black Salt
- 1/8 tsp Cream of Tartar
Instructions
- Bring a pot of water to a boil, enough to cover the eggs by an inch. Then lower the eggs in gently. Boil for 10–14 minutes, depending on how firm you like the Yolks.
- Strain the water out and fill with Cold Water, and repeat until the Eggs can be handled. Leave the Eggs in the Pot of Cold Water while you peel each one under running water.
- Slice Each Egg in half and scoop out the yolk into a mixing bowl. Combine the Yolks with remaining Ingredients, mix really well and fill the Eggs back up either with a spoon or pipe it through. Garnish with Paprika, Aleppo Pepper and Parsley or Maritime Bagel Seasoning and serve or cover in plastic to serve later.