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. 42 cooks on www.onceuponachef.com rate it 4.8★.
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% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 6 large eggs |
| 41 g | 3 tablespoons mayonnaise, (best quality such as Hellman’s or Duke’s) |
| 8 g | 1 1/2 teaspoons cider vinegar |
| 4 g | 1 teaspoon whole grain mustard |
| 1 g | 1/4 teaspoon Worcestershire sauce |
| 1 g | 1/8 teaspoon salt |
| 0 g | 1/8 teaspoon freshly ground black pepper |
| 0 g | 1/8 teaspoon sugar |
| Pinch cayenne pepper | |
| 6 g | 1 tablespoon finely chopped mixed herbs, (such as chives, parsley, dill or tarragon, plus more for serving) |
| Paprika, (for serving) |
Method: 3 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I took deviled eggs to a 4th of July BBQ where there were about 30 guests. I made 48 deviled eggs, 24 were "classic", and because I have a large herb garden, the other 24 were these. I used chives, dill and parsley as my mix. I will never again waste my tim” — a cook, 5.0★
“LOVE your site … it is my first ‘go to’ for recipes. When you suggest using a good mayo, such as Hellmand, please see the attached label. On the West Coast, some brands have different labeling Although they are the same product, ingredients, etc This is” — a cook, 5.0★