Grammy's Kitchen · Deviled Eggs · Spicy Deviled Eggs
One of 62 deviled eggs recipes we measured
from downshiftology.com
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 15 cooks on downshiftology.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 | |
|---|---|---|
| fat | 14% | 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 |
| 41 g | 3 tablespoons mayonnaise |
| 4 g | 1 teaspoon Dijon mustard |
| 1 tablespoon Sriracha | |
| 0 g | 1/8 teaspoon cayenne pepper (plus more for garnish) |
| salt and pepper (to taste) | |
| green onions (thinly sliced, for garnish) |
Method: 8 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I used to do this as well then I got one of the little egg cookers that used the steam and it works awesome and less cleanup than the instant pot. Still do the ice bath after and no shells stick. Also when I make them not using this recipe I usually use Red” — a cook, 5.0★
“I put eggs in cold water bring to a boil remove from heat for 14 minutes. Using your method sometimes an egg or two would crack putting cold egg in boiling water. Everything else is perfect. I guess I could set the eggs for awhile to use your method. Love the” — a cook, 5.0★