Grammy's Kitchen · Deviled Eggs · Sriracha Deviled Eggs
One of 62 deviled eggs recipes we measured
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 25 cooks on www.onceuponachef.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% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 eggs |
| 41 g | 3 tablespoons mayonnaise, (best quality such as Hellman’s or Duke’s) |
| 1 to 2 tablespoons Sriracha, (to taste) | |
| 4 g | 1 teaspoon whole grain mustard |
| 1 g | 1/4 teaspoon Worcestershire sauce |
| 1 g | 1/8 teaspoon salt |
| 0 g | 1/8 teaspoon freshly ground black pepper |
| 0 g | 1/8 teaspoon sugar |
| Finely chopped chives, (for serving) | |
| Paprika, (for serving) |
Method: 4 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Can't wait to try. But I've found that this method of cooking eggs results in nearly unpeelable eggs. I've found that boiling water, then putting eggs in the boiling water results in the shells nearly sliding off in one piece (they'll need an ice bath immediat” — a cook, 5.0★
“I had the same issue, and also used Dijon (bc I already had it on hand). It's only a teaspoon's worth, but much runnier than the whole grain in your pictures. Perhaps this is the culprit! The flavor on this one is good, but I have to say I do prefer your ” — a cook, 4.0★