Grammy's Kitchen · Deviled Eggs · Classic Deviled Eggs
One of 62 deviled eggs recipes we measured
from alexandracooks.com
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 13 cooks on alexandracooks.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 | |
|---|---|---|
| fat | 14% | 14% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 eggs |
| kosher salt or flaky sea salt | |
| freshly cracked pepper | |
| 55 g | 1/4 cup mayonnaise |
| 4 g | 1 teaspoon Dijon mustard |
| 15 g | 2 – 4 teaspoons pickle juice or vinegar or lemon juice |
| 25 g | 1/4 cup finely chopped chives |
| paprika, for finishing |
Method: 5 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These deviled eggs were a huge hit at a recent party! Other family members usually bring deviled eggs to picnics, but I was hosting a birthday party for my granddaughter and we were doing animal themed food so I made deviled egg “chicks” using this recipe. All” — a cook, 5.0★
“Hi Alexandra! My mom made the deviled eggs every Easter and her process sounds about the same as your mother’s. (other than mom possibly used her Dutch cookbooks as reference) I would like to make these doing whatever I can ahead of time, do you have any sugge” — a cook, 5.0★