Grammy's Kitchen · Deviled Eggs · Deviled Eggs
One of 62 deviled eggs recipes we measured
from natashaskitchen.com
391 cooks on natashaskitchen.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 | 14% | 14% |
| protein add | 21% | 0% |
| aromatics | 0% | 0% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 400 g | 8 hard boiled eggs (peeled and halved) |
| 55 g | 1/4 cup mayonnaise |
| 4 g | 2 tsp dill pickle juice |
| 2 g | 1/2 tsp yellow mustard ((or dijon mustard), or to taste) |
| pinch of salt (or to taste) | |
| 0 g | 1/8 tsp black pepper |
| 0 g | 1/8 tsp garlic powder |
| 2 g | 2 baby dill pickles (very finely diced) |
| 0 g | 1/8 tsp paprika (to garnish) |
| 85 g | 3 oz bacon (4 strips) (chopped and browned, for topping) |
Method: 4 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“After trying the instant pot method for making boiled eggs I had to try making these deviled eggs and they are so delicious. Didn’t have any bacon on hand so I used a little smoked paprika and they were so amazing. Thanks for all the hard work you do creating ” — a cook, 5.0★
“I make mine similar but I add 1t of white vinegar which makes them taste so good. I don't use pickle juice so I wonder if you would have to use either pickle juice OR vinegar, not both. What are your thoughts?” — a cook, 5.0★