Grammy's Kitchen · Deviled Eggs · Classic Deviled Eggs
One of 62 deviled eggs recipes we measured
from therecipecritic.com
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 5 cooks on therecipecritic.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 62.
| this recipe | typical | |
|---|---|---|
| fat | 18% | 14% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 large eggs |
| 55 g | 1/4 cup mayonnaise |
| 4 g | 1 teaspoon Dijon mustard |
| 3 g | 1/2 teaspoon kosher salt |
| paprika (for garnish) |
Method: 5 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this recipe for my daughter who was cooking her first Thanksgiving dinner on her own. The only thing she asked for was for me to bring her some deviled eggs. I couldn't remember the ratio of mayo and mustard so I searched and came to this recipe. I us” — a cook, 5.0★
“A half a teaspoon of kosher salt is way too much it makes it inedible. I had it in my head that I shouldn't put that much in there but I followed the recipe, usually your recipes are right on with the spices but this time, not so much” — a cook, 2.0★