Deviled Eggs Lab · Calculator

Design your own deviled eggs

The sliders start at the typical batch: the median of 379 recipes for each ingredient, in grams per egg. Set how many eggs you have, move any slider within the range that 90% of recipes use (the 5th to the 95th percentile) and the grams update, with where your choice sits among the recipes and what that ingredient does.

This scales ratios; it is not a tested recipe. Each ingredient moves on its own against the eggs, and a combination no recipe uses may not taste the way you expect. For the method, follow the real recipes nearest your numbers.

Eggs

Number of eggs

6 eggs (300 g) make one typical batch.

Start from a recipe

Load a real recipe's numbers into the sliders. Search by title or site.

Grams per egg

Mayonnaise or oil
36 g · 6 g per eggabout 2 1/2 tbsp
In the middle: 51% of recipes use more, 48% less.
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.
Dairy or avocado
none
None, like 66% of recipes.
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.
Mustard
2 g · 0.3 g per eggabout 1/3 tsp
In the middle: 49% of recipes use more, 49% less.
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.
Vinegar or juice
none
None, like 66% of recipes.
Vinegar, lemon juice or pickle juice brightens a rich filling; pickle juice brings the brine without the crunch.
Pickles and relish
none
None, like 75% of recipes.
Sweet or dill relish, chopped pickles, capers or olives add crunch and a sweet-sour note; most recipes leave them out.
Meat or fish
none
None, like 66% of recipes.
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.
Salt
none
None, like 70% of recipes.
A pinch at most: mayonnaise, mustard and relish already carry salt, and most recipes say only to taste.

Your deviled eggs

Your deviled eggs in grams, with approximate volumes
Ingredient	Grams
Eggs	300 g6 eggs
Mayonnaise or oilmayonnaise, Miracle Whip and oil	36 gabout 2 1/2 tbsp
Dairy or avocado	none
Mustardyellow, Dijon and whole grain	2 gabout 1/3 tsp
Vinegar or juicevinegar, lemon juice and pickle juice	none
Pickles and relishrelish, chopped pickles and capers	none
Meat or fishbacon, ham and seafood	none
Salt	none
Total	338 g

338 g in all from 6 eggs, counting only the groups above.

Closest real recipe: Horseradish Deviled Eggs (thepioneerwoman.com).

The 3 real recipes nearest your numbers

Measured on mayonnaise or oil, dairy or avocado, mustard, vinegar or juice, pickles and relish, meat or fish and salt at once. These are published, tested recipes: follow one for its method, or load its numbers and adjust from there.

1
Horseradish Deviled Eggs · thepioneerwoman.com
mayonnaise or oil 4.6 g · dairy or avocado 0 g · mustard 0.4 g · vinegar or juice 0 g · pickles and relish 0 g · meat or fish 0 g · salt 0 g
2
Triple Deviled Egg Recipe · iamafoodblog.com
mayonnaise or oil 6 g · dairy or avocado 0 g · mustard 0 g · vinegar or juice 0 g · pickles and relish 0 g · meat or fish 0 g · salt 0 g
3
Classic Deviled Eggs (Mimosa Eggs) : Easy, Creamy, and… · amourdecuisine.fr
mayonnaise or oil 6.4 g · dairy or avocado 0 g · mustard 0 g · vinegar or juice 0 g · pickles and relish 0 g · meat or fish 0 g · salt 0 g

How the calculator works

Every recipe is reduced to grams of each ingredient group per egg, an egg counted as 50 g. The starting point is the median of all 379 recipes for each group separately, so no single recipe is exactly the starting batch. Grams are your number of eggs times each amount, rounded to the nearest 5 g above 50 g and the nearest gram or half gram below.

“More than 80% of recipes” counts the recipes with strictly less of that ingredient per egg. The nearest recipes are measured on every ingredient at once, each scaled by how much recipes vary on it, so a wide-ranging ingredient does not outweigh a narrow one.

Only the groups listed are counted. Spices, herbs, mix-ins and garnishes are left out unless they have their own slider. 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.