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. 5 cooks on www.cookingclassy.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.
| 350 g | 7 large eggs, (steamed or hard boiled (see notes)) |
| 48 g | 3 1/2 Tbsp mayonnaise |
| 4 g | 1 tsp (heaping) dijon mustard ((or more to taste)) |
| 5 g | 1 tsp white wine vinegar |
| 6 g | 3 tsp minced fresh chives, (divided (or 1 1/2 tsp dried)) |
| 0 g | 1/8 tsp cayenne pepper ((or to taste)) |
| Salt and freshly ground black pepper | |
| 2 slices bacon, (cooked and chopped small (optional)) | |
| Paprika, (for garnish) |
Method: 6 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Awesome recipe! Just finished making these for Ukrainian Easter. My variation is that I use a dash of smoked paprika after stuffing the egg and a dab of caviar on top. Delicious!” — a cook, 5.0★
“I always love devilled eggs and this recipe worked nicely. I had to cut the bottoms of the eggs flat so they would actually sit in place and not roll everywhere.” — a cook, 5.0★