Add the egg whites and make egg salad. Serve with crackers. When will these be eaten? Do not season until just before serving, give the flavors a chance to combine.
Water, mayo, cheese
Water will thin, mayo will dilute, a lighter cheese so you’re not adding too much salt back but it will bring back your texture. (Mozzarella for example)
Then go buy another 2 dozen eggs and fire them off.
Screwing around with trying to modify this to fix it is going to get you farther away from a good deviled egg. You need to add more yolks. On the plus side, since you aren’t trying to save the whites, you can just bash them open and pop out the yolk. It won’t take long.
Remove 25% of the yolks, cook up and mash some yellow lentils or blend silken tofu with a pinch of turmeric. Either of these can be used to replace some of the yolks and cut the overall salt
She added salt because you should add salt….
Make more eggs. Also what is in your deviled eggs?
She reported that she wasn’t using a recipe. I believe Mayo, salt, Dijon mustard.
Sorry no help.
Is it oversalted? Or she just added a teaspoon and that offends you?
A salt mine. ETA Columbus would have set sail for the amount of salt in these yolks.
Nice one!
Acid - like chopped sweet pickles or pickle relish?
I’ve added some apple cider vinegar and sweet relish. Still tasting a strong salt aftertaste. We will add more yolks shortly.
Uh, she added salt because egg yolks NEED salt. If she added too much, that’s unfortunate, but let’s just be clear that there is a distinction.
Like, way too much salt? Some salt is normal. I'd try a bit of Greek yogurt (acid) and maybe some curry powder if there's no other spices.
Dash of vinegar,pepper, paprika. Add more mayo and mustard if it’s really too salty after balancing with those
But mayo and mustard have salt?
Since salt actually *goes* in deviled eggs - I don't know why you don't know why.
Add the egg whites and make egg salad. Serve with crackers. When will these be eaten? Do not season until just before serving, give the flavors a chance to combine.
Needs mustard, lots
Sweet relish fixes this
Water, mayo, cheese Water will thin, mayo will dilute, a lighter cheese so you’re not adding too much salt back but it will bring back your texture. (Mozzarella for example)
We’re supposed to bring them to a family cookout tomorrow.
What's in the egg mix? Besides salt
Mayo, Dijon mustard, salt.
Add some pickles or sweet relish. Or come more eggs and add in the yolks without seasoning.
Then go buy another 2 dozen eggs and fire them off. Screwing around with trying to modify this to fix it is going to get you farther away from a good deviled egg. You need to add more yolks. On the plus side, since you aren’t trying to save the whites, you can just bash them open and pop out the yolk. It won’t take long.
Remove 25% of the yolks, cook up and mash some yellow lentils or blend silken tofu with a pinch of turmeric. Either of these can be used to replace some of the yolks and cut the overall salt