Grammy's Kitchen · Deviled Eggs · Dill Pickled Deviled Eggs
One of 62 deviled eggs recipes we measured
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 37 cooks on www.spendwithpennies.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.
| 300 g | 6 hard boiled eggs (completely cooled) |
| 55 g | 1/4 cup mayonnaise (or dressing) |
| 4 g | 2 teaspoons chopped fresh dill (minced) |
| 2 g | 1/2 teaspoon Dijon mustard |
| 6 g | 1 tablespoon dill pickle juice (or to taste) |
| 19 g | 3 tablespoons finely diced dill pickles |
| salt and pepper to taste | |
| dill pickle slices | |
| paprika |
Method: 4 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Me and mama are in the kitchen getting ready for family Easter dinner at my house tomorrow and we're making up deviled egg recipes that just need piping in after I get home from church. Naturally, we had to taste this new recipe. We're convinced that everybody” — a cook, 4.0★
“YUM!!! These are so good, I could make a meal out of them! Lol. I used dried dill since I do not grow fresh dill. I also used creole dijon mustard and added about a teaspoon of paprika. They were delicious!” — a cook, 5.0★