Grammy's Kitchen · Deviled Eggs · Deviled Eggs
One of 62 deviled eggs recipes we measured
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 2 cooks on www.errenskitchen.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.
| 50 g | 1 dozen large eggs |
| 110 g | 1/2 cup mayonnaise |
| 13 g | 1 tablespoon Dijon mustard |
| 4 g | 1 teaspoon dry mustard powder |
| 5 g | 1 teaspoon apple cider vinegar |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/2 teaspoon freshly ground black pepper |
| 2 tablespoons capers (finely chopped) | |
| Paprika (smoked or sweet paprika) | |
| Chives (for garnish) |
Method: 9 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are the best deviled eggs that I have ever made, and my husband agrees. Spicy and very tasty. I follow a trick from Jaques Pepin to cook the eggs. First make a hole in the rounder end of the eggs with a pushpin to penetrate the air chamber, (thank you Ja” — a cook, 5.0★
“I made these for Easter. They were so good that I'm making them again for Mother's day! Thank you!” — a cook, 5.0★