How to Make Deviled Eggs With Finishing Salts

Deviled eggs have been a staple for brunch buffets, picnics, and family gathering for years. Add just the right finishing salt and you've got a new take on an old favorite. We tried several and loved them all. This easy deviled egg recipe will spark your creativity. Have fun… we sure did!

Add Your Finishing Touch With These Salts:

We used Arctic Thyme Finishing Salt for an interesting combination of taste and texture. The Arctic Thyme lends a bit of color, and an herbal flavor without being overpowering. The flakes of Icelandic salt add interest and a bit of crunch to the creamy egg. Sriracha and salt are two things that go great on anything. This sea salt is infused with the flavor of spicy sun-ripened chilies, the same chilies used to make the world-famous sauce. The red color of the salt adds a nice contrast to eggs, and the flavor adds just a bit of spicy zing. Try any smoked salt, but we recommend our Applewood Smoked Salt as it imparts a velvety, rich smoke that combines beautifully with the deviled egg. Hey, what's a devil without a little smoke? All-natural Black Truffle infused salt combines the distinct taste of black truffles with pure sea salt crystals to create a unique flavor. Bits of Black Truffle mushrooms combined with extra fine sea salt and garlic make this a perfect choice for deviled eggs gone-nouvelle. Make a dozen eggs (24 servings) and try a variety of finishing salts on the whole batch.

Deviled Eggs

  • 6 eggs
  • 1/4 C Mayonaise or Mayo substitute
  • 1 tsp White Vinegar
  • 1 tsp French Djion Mustard
  • 1 tsp finely chopped shallots
  • 1 tsp chopped capers (optional)
  • Finish with your choice of our finishing salts
Place eggs in the bottom of a pan. Cover with cold water to an inch or two above the eggs. Bring to a boil. Cover, and remove from the heat. Let cool for at least 15 minutes. Peal eggs and cut in half. Place the cooked yokes in a bowl. Add the mayo, shallots, capers, vinegar, and mustard. mix well. scoop the mixture into a pastry bag or a ziplock bag with a hole cut into one corner. Squeeze the mixture into the egg whites, or just spoon the mixture into whites. Sprinkle choice of finishing salts on the yokes. Serve chilled.

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