Grammy's Kitchen · Deviled Eggs · Deviled Eggs
One of 62 deviled eggs recipes we measured
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 10 cooks on www.lecremedelacrumb.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 | 18% | 14% |
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 (peeled) |
| 9 g | 2 teaspoons dijon mustard |
| 110 g | 1/2 cup mayo (I used reduced fat olive oil mayo) |
| 1 g | 1/4 teaspoon cayenne pepper |
| salt and cracked black pepper to taste | |
| 1 g | 1/4 teaspoon smoked paprika (or regular paprika) |
Method: 4 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’m sure that they are very delicious as that’s the same recipe that I use for my deviled eggs. I do have one problem though. I can NEVER get it creamy. What am I doing wrong?” — a cook, 5.0★