Grammy's Kitchen · Deviled Eggs · Basic Deviled Eggs
One of 62 deviled eggs recipes we measured
from www.culinaryhill.com
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 57 cooks on www.culinaryhill.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 | 12% | 14% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 12 eggs |
| 73 g | 1/3 cup mayonnaise |
| 4 g | 1 teaspoon dried mustard ((see note 1)) |
| 5 g | 1 teaspoon Worcestershire sauce |
| fresh dill (for garnish, optional) | |
| paprika (for garnish, optional) |
Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love these things!! I too have read where, to center the yolks, lay the egg carton level on its side, then refrigerate for 8 hours. The yolks are supposed to settle centered, then cook as usual. Since I do mine in the instant pot for super easy to peel eggs” — a cook, 5.0★
“Love your preparation method for perfect boiled eggs. I use a “plop” of sour cream, and a taste of horseradish for the “deviled” taste- leaving out the Worcestershire. I always have to leave the chopped pickles out of half of them for some of my family, but ” — a cook, 5.0★