Grammy's Kitchen · Deviled Eggs · The BEST Deviled Eggs
One of 62 deviled eggs recipes we measured
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 23 cooks on www.gimmesomeoven.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 62.
| this recipe | typical | |
|---|---|---|
| fat | 12% | 14% |
| aromatics | 0% | 0% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 12 hard-boiled eggs (made on the stovetop or in the Instant Pot) |
| 73 g | 1/3 cup mayo (or plain Greek yogurt) |
| 15 g | 1 tablespoon freshly-squeezed lemon juice (or vinegar) |
| 9 g | 2 teaspoons Dijon mustard |
| 1 g | 1/2 teaspoon garlic powder |
| sea salt and freshly-cracked black pepper | |
| toppings: smoked paprika and chopped fresh chives |
Method: 4 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I like the lemon juice idea, and I press the egg yolks thru a big tea strainer before mixing with other ingredients. Makes them very fluffy! I also mix in diced green onion and crisp-cooked bacon, cutting bacon strips into 1/4” wide slices before frying.” — a cook, 4.0★
“Wow, I am so excited to try this...my mothet-in-law has moved in and wants deviled eggs for Christmas ...I can't do mayo...long story...but Greek yogurt or AVOCADO!!! Now those I can do!!! Can't wait to try!!! Thank you so much!!!” — a cook, 5.0★