Grammy's Kitchen · Deviled Eggs · Classic Deviled Eggs
One of 62 deviled eggs recipes we measured
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 36 cooks on www.melskitchencafe.com rate it 4.6★.
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 |
| 41 g | 3 tablespoons mayonnaise (light or regular) |
| 4 g | 1 teaspoon yellow prepared mustard |
| 8 g | 1 1/2 teaspoon red wine vinegar |
| Dash of Worcestershire sauce | |
| Dash of hot sauce (like Tapatio brand) | |
| Salt and pepper to taste | |
| Paprika for sprinkling |
Method: 4 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are delicious! I've always made deviled eggs using sweet pickle relish (Paula Deen's recipe). I will be using this recipe from now on! The only thing I don't like about it is that the Worcestershire sauce muddies the egg yolks' bright yellow a little, bu” — a cook, 5.0★
“These are so good! The perfect simple deviled egg recipe. Great for the holidays when you have a little get together.” — a cook, 5.0★