Grammy's Kitchen · Deviled Eggs · Deviled Eggs
One of 62 deviled eggs recipes we measured
from tastesbetterfromscratch.com
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 964 cooks on tastesbetterfromscratch.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 | 18% | 14% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 12 large eggs |
| 73 g | 1/3 cup mayonnaise (, or use half mayo and half plain Greek yogurt) |
| 12 g | 2 Tablespoons pickle relish (, or diced dill pickle) |
| 7 g | 1 1/2 teaspoons dijon mustard (, or yellow mustard) |
| salt and freshly ground black pepper (, to taste) | |
| paprika (for garnish) |
Method: 5 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These were devoured in minutes lol. And my family loved loved them. Easter Day hit. Thank you! I substituted horseradish in place of the pickle relish today. They were just delicious. I, too, found an ice bath to be a pretty fool proof way to ensure eggs wil” — a cook, 5.0★