Grammy's Kitchen · Deviled Eggs · Classic Deviled Eggs
One of 62 deviled eggs recipes we measured
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 4 cooks on kristineskitchenblog.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 62.
| this recipe | typical | |
|---|---|---|
| dairy | 20% | 0% |
| fat | 0% | 14% |
| liquid | 20% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 large eggs |
| 61 g | 1/4 cup plain Greek yogurt or mayonnaise |
| 4 g | 1 teaspoon Dijon mustard (or to taste) |
| 5 g | 1 teaspoon apple cider vinegar |
| salt and pepper (to taste) | |
| smoked paprika (or sweet paprika, for sprinkling) |
Method: 7 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The eggs I made were wonderful! My kids LOVED them. The only comment, I should have made more!!! 🤣 This recipe is very close to mine. This was great!” — a cook, 5.0★
“I like to add garlic powder and onion powder, not salts, to the egg yolk mixture. Not too much but enough for an unique flavor.” — a cook, 4.0★