Grammy's Kitchen · Deviled Eggs · Pesto Deviled Eggs
One of 62 deviled eggs recipes we measured
It ranks #1 of 62 for fluffiness among the deviled eggs recipes we compared. 1 cooks on thestayathomechef.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 | 9% | 14% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 12 large hard boiled eggs (peeled) |
| 1/2 cup pesto | |
| 55 g | 1/4 cup mayonnaise |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 25 g | 1/4 cup fresh basil leaves (roughly chopped) |
Method: 3 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have a friend who has Celiac Disease. She cannot eat Mayo. I eliminate the Mayo and replace it with half an avocado. She asks me to bring them to every potluck. It turns out creamy and rich.” — a cook, 5.0★