Grammy's Kitchen · Deviled Eggs · Bacon Deviled Eggs
One of 62 deviled eggs recipes we measured
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 32 cooks on www.dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 62.
| this recipe | typical | |
|---|---|---|
| dairy | 5% | 0% |
| fat | 18% | 14% |
| liquid | 5% | 0% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 12 hard boiled eggs (peeled and cut in half) |
| 110 g | 1/2 cup mayonnaise |
| 30 g | 2 tablespoons heavy cream |
| 9 g | 2 teaspoons yellow mustard |
| salt and pepper to taste | |
| 1 g | 1/4 teaspoon smoked paprika |
| 4 slices bacon (cooked and crumbled) | |
| 25 g | 1/4 cup minced chives |
Method: 4 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just when I thought I could not love deviled eggs any more than I already do, you add bacon into the mix. These would be a hit with our entire family for sure. Yum!” — a cook, 5.0★
“These disappeared off the table within 30 minutes last night at our New Year's Eve Party. Great recipe, will definitely be making these again :)” — a cook, 5.0★