Deviled Eggs Lab379 recipes

Deviled Eggs Lab

Deviled Eggs: what 379 recipes agree on

Mayonnaise, mustard, vinegar and relish per egg, from Southern deviled eggs to oeufs mimosa and huevos rellenos.

379 recipes from 147 sites, each reduced to grams and counted per egg: the grams of each ingredient for every egg in the recipe, an egg counted as 50 g, so a small recipe and a double batch line up. Below: the typical batch, how far recipes stray from it, and a page for every recipe with a link to the original.

Recipes

379

from 147 sites

Typical eggs

6 eggs

300 g, one batch

Lines weighed

81%

of ingredient lines

Weights printed

9%

by the source, rest converted

7 kinds of deviled eggs

One name, several recipes. Each recipe is typed by what its title calls it; the medians below are per type, in grams per egg. Types with only a few recipes are rough.

TypeRecipesMayonnaise or oilDairy or avocadoMustardVinegar or juicePickles and relishMeat or fishSalt
Avocado270 g20 g0 g1.2 g0 g0 g0 g
Bacon176.9 g0 g0.8 g0 g0 g2.7 g0 g
Tuna259.2 g0 g0 g0 g0 g26 g0 g
Salmon or shellfish256.9 g0 g0 g0 g0 g17 g0 g
Spicy296.9 g0 g0.4 g0 g0 g0 g0 g
Oeufs mimosa386.9 g0 g0 g0 g0 g0 g0 g
Classic246.9 g0 g0.8 g0 g0.3 g0 g0 g

middle half, and the median (the number at right; when most use none, the share that uses any)middle half of every recipesmall number after a name: recipes

Mayonnaise or oil
Dairy or avocado
Mustard
Vinegar or juice
Pickles and relish
Meat or fish
Salt

The typical batch of deviled eggs

The median of all 379 recipes for each ingredient, scaled to 6 eggs. No single recipe is exactly this: each line is the middle of its own distribution. “Most recipes” means the middle half, from the 25th to the 75th percentile.

Typical deviled eggs recipe in grams, with the range most recipes use
IngredientGrams
EggsThe scale for everything else300 g6 eggs
Mayonnaise or oilMost recipes use 15 to 55 g37 gabout 2 1/2 tbsp
Dairy or avocado65% use none; the rest mostly 31 to 105 gnone
Mustard49% use none; the rest mostly 5 to 10 g2 gabout 1/3 tsp
Vinegar or juice66% use none; the rest mostly 5 to 15 gnone
Pickles and relish75% use none; the rest mostly 9 to 30 gnone
Meat or fish66% use none; the rest mostly 30 to 150 gnone
Salt70% use none; the rest mostly 0.5 to 2 gnone

Volumes are approximate: a large egg 50 g out of the shell; mayonnaise 220 g a cup, about 14 g a tablespoon; sour cream, yogurt, butter and mashed avocado about 235 g a cup; mustard, vinegar and relish 15 g a tablespoon.

Every recipe, ingredient by ingredient

Each dot is a recipe, placed by grams of the ingredient per egg. The shaded band is the middle half of recipes and the line is the median.

  1. Mayonnaise or oil

    median 6.1 g per egg (about 1 1/3 tsp) · most 2.6 to 9.2 g

    Most of the filling after the yolk: it loosens the mashed yolks into something pipeable and carries the richness. Many French and Spanish recipes make their own mayonnaise, so its oil counts here too.

    0 g20 g40 g60 g
    Each dot is up to 9 recipes.

    range 0 to 53 g · 20% use none

  2. Dairy or avocado

    median 0 g per egg · 65% use none

    Sour cream, Greek yogurt, cream cheese, butter or mashed avocado, beside the mayonnaise or in place of it: tangier with yogurt, firmer with cream cheese, green with avocado.

    0 g10 g20 g30 g40 g
    Each dot is up to 28 recipes.

    range 0 to 35 g · those that use some, mostly 5.1 to 17 g

  3. Mustard

    median 0.3 g per egg · 49% use none

    Prepared mustard, yellow or Dijon, is the sharpness behind the yolk: about a teaspoon for six eggs where it is used. Half of recipes use none.

    0 g2 g4 g6 g8 g
    Each dot is up to 21 recipes.

    range 0 to 7.5 g · those that use some, mostly 0.8 to 1.7 g

  4. Vinegar or juice

    median 0 g per egg · 66% use none

    Vinegar, lemon juice or pickle juice brightens a rich filling; pickle juice brings the brine without the crunch.

    0 g2.5 g5 g7.5 g10 g
    Each dot is up to 29 recipes.

    range 0 to 8.6 g · those that use some, mostly 0.8 to 2.5 g

  5. Pickles and relish

    median 0 g per egg · 75% use none

    Sweet or dill relish, chopped pickles, capers or olives add crunch and a sweet-sour note; most recipes leave them out.

    0 g5 g10 g15 g20 g25 g
    Each dot is up to 33 recipes.

    range 0 to 20 g · those that use some, mostly 1.5 to 5 g

  6. Meat or fish

    median 0 g per egg · 66% use none

    Bacon on top of an American filling; tuna, shrimp or smoked salmon mashed into a Spanish, French or Italian one, where it can outweigh the yolk.

    0 g20 g40 g60 g80 g
    Each dot is up to 29 recipes.

    range 0 to 72 g · those that use some, mostly 5 to 25 g

  7. Salt

    median 0 g per egg · 70% use none

    A pinch at most: mayonnaise, mustard and relish already carry salt, and most recipes say only to taste.

    0 g0.3 g0.5 g0.8 g1 g1.3 g
    Each dot is up to 30 recipes.

    range 0 to 1 g · those that use some, mostly 0.1 to 0.3 g

Where recipes disagree

Measured by how far apart the 25th and 75th percentile recipes are. The widest gaps are where the choice of recipe matters most.

  • Dairy or avocado. 65% of recipes use no dairy or avocado; those that do mostly add 5.1 to 17 g per egg.
  • Mustard. 49% of recipes use no mustard, and the rest disagree too: the middle half of them add 0.8 to 1.7 g per egg.

Recipes agree most on mayonnaise or oil: the middle half use 2.6 to 9.2 g per egg.

Around the world

379 of the recipes come in 7 languages with enough of each to compare: English 207, French 72, Spanish 30, German 24, Dutch 22, Italian 13, Portuguese 11.

  • Most Italian recipes add meat or fish (84%, against 21% of English recipes); most use no mustard (100%, against 32%) and no mayonnaise or oil (61%, against 9%).
  • Most Spanish recipes add meat or fish (83%, against 21% of English recipes); most use no mustard (90%, against 32%) and no vinegar or juice (90%, against 53%).
Every language, ingredient by ingredient →

What the words in titles mean

English recipes whose titles use a word, against the ones that do not. What recipe writers do when they pick the word, not proof that it makes the texture.

Recipes called “classic” (12) use about the same amounts as the rest on every ingredient measured here.

“avocado”

14 recipes vs 193

Recipes with “avocado” in the title: most add dairy or avocado (85% vs 25% use some); most add vinegar or juice (92% vs 43% use some); most use no mayonnaise or oil (71% vs 5%).

“avocado” (14)the rest (193)middle half of all

  • Dairy or avocado · share using anyrecipes with avocado in the title 85% vs the rest 25%

  • Vinegar or juice · share using anyrecipes with avocado in the title 92% vs the rest 43%

  • Mayonnaise or oil · share using anyrecipes with avocado in the title 28% vs the rest 94%

“bacon”

13 recipes vs 194

Recipes with “bacon” in the title: most add meat or fish (84% vs 17% use some).

“bacon” (13)the rest (194)middle half of all

  • Meat or fish · share using anyrecipes with bacon in the title 84% vs the rest 17%

All 2 words, and 1 that change nothing →

The most-reviewed recipes

34 deviled egg recipes have 50 or more reader ratings. A rating count says how many people rated a page, which follows its traffic more than its quality. Against the other 345, medians per egg, compared within each language:

On no ingredient do the most-reviewed recipes differ from the rest by more than chance would explain.

50+ ratings (34)the rest (345)middle half of all

  • Mayonnaise or oilthe most-reviewed recipes 6.1 g vs the rest 6.1 g

  • Dairy or avocadothe most-reviewed recipes 0 g vs the rest 0 g

  • Mustardthe most-reviewed recipes 0.5 g vs the rest 0.2 g

  • Vinegar or juicethe most-reviewed recipes 0 g vs the rest 0 g

  • Pickles and relishthe most-reviewed recipes 0 g vs the rest 0 g

  • Meat or fishthe most-reviewed recipes 0 g vs the rest 0 g

  • Saltthe most-reviewed recipes 0 g vs the rest 0 g

Most reviewed

  1. Gefüllte Eier · gutekueche.at · German4.5 from 6,219 ratings
  2. Deviled Eggs Recipe With Mayo And Mustard Recipe · archanaskitchen.com5.0 from 2,492 ratings
  3. Russische Eier nach Omas Rezept · gutekueche.at · German4.5 from 2,111 ratings
  4. Million Dollar Deviled Eggs · sugarspunrun.com5.0 from 1,485 ratings
  5. Sriracha Spiced Deviled Eggs Recipe - A Fiery Twist to Classic Deviled Eggs · archanaskitchen.com4.9 from 1,349 ratings

Recipes to start with

Closest to the typical batch

Nearest the median on every ingredient at once.

Most mayonnaise or oil

Least mayonnaise or oil

All 379 deviled egg recipes →

Go deeper

Top sources

  • 12cuisine.journaldesfemmes.fr
  • 12cuisineaz.com
  • 12delish.com
  • 12tasteofhome.com
  • 12thepioneerwoman.com
  • 12troisfoisparjour.com
  • 11chefsimon.com
  • 11foodnetwork.com
  • 11jamiegeller.com
  • 9ptitchef.com
  • 8annarecetasfaciles.com
  • 8gutekueche.at

In 7 languages: English 207, French 72, Spanish 30, German 24, Dutch 22, Italian 13, Portuguese 11. Lines in other languages are read in their own units and words, and each recipe page links to the original. 147 sites in all. No site contributes more than 12 recipes.

How the numbers are made

Every ingredient line is converted to grams and grouped (Dijon and yellow mustard count as mustard; vinegar, lemon and pickle juice as the acid), then divided by the weight of the eggs and shown per egg, an egg counted as 50 g. That is the only comparison that holds across recipes of different sizes.

81% of the 2,814 ingredient lines got a weight. 9% of those weights were printed by the source; the rest were converted from cups, spoons and counts with standard weights, so treat single recipes as close, not exact. Garnishes and toppings are listed on each recipe page but left out of the numbers.

A recipe outside the plausible range for any ingredient is left out rather than allowed to stretch every chart; it is usually a different dish with the same name or a misread line. Of the pages fetched, 166 were left out: 44 with a title that names a different dish, 43 too many lines without an amount, 29 outside the plausible range on some ingredient (vinegar or juice 16, salt 9, dairy or avocado 2, meat or fish 1, pickles and relish 1), 19 duplicates of other pages, 10 with an ingredient in amounts that could not be weighed, 10 over the 12-per-site cap, 8 with no eggs, or none that could be weighed, and 3 too few ingredient lines.

Every recipe page links to the original, which is where the method is. Recipe Lab does not republish instructions or photos.