The Best Deviled Eggs Recipe that includes Cream of Tartar & Black Salt. It's an Eggcellent Platter to present for the Holidays. The Cream of Tartar & the Black Salt is what makes these Pop. Top them off with Parsley & Aleppo or Everything Bagel Seasoning.
Servings: 24 portions
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.
Notes
You can also substitute some of the Mayo for Real Butter, or substitute the Sea Salt for Butter Popcorn Seasoning.