Grammy's Kitchen · Deviled Eggs · Deviled Eggs
One of 62 deviled eggs recipes we measured
from www.momontimeout.com
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 22 cooks on www.momontimeout.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% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 large eggs (hard-boiled and cooled) |
| 41 g | 3 tablespoons mayonnaise (or Greek yogurt) |
| 13 g | 1 tablespoon prepared yellow mustard (or Dijon mustard) |
| 8 g | 4 teaspoons dill pickle relish (optional, can use 1 dill pickle diced instead) |
| 10 g | 2 teaspoons hot sauce (optional) |
| 2 g | 1/2 teaspoon white vinegar (optional) |
| 1 g | 1/4 teaspoon ground black pepper |
| sweet paprika ( for garnish) |
Method: 5 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Never tried Frank's hot sauce, but your recipe is almost exactly like how my family always makes them. I like dill juice instead of vinegar in mine. I too add a touch of horseradish sauce. My husband perfers sweet relish and in a pinch if you have bread and bu” — a cook, 5.0★
“Instead of vinegar try dill pickle juice. Tons of flavor! Also, if you get the chance to eat at Chuck Lager America's Tavern order the Deviled Eggs with candied pork belly and tomato jam on a bed of arugula.” — a cook, 5.0★