Deviled Eggs Lab379 recipes
← Deviled Eggs Lab

What goes into deviled eggs

The main ingredient list of all 379 recipes, with names merged so one choice counts once: light and regular mayonnaise are mayonnaise, sweet pickle relish and sweet relish are one relish, kosher and table salt are salt. Dijon and yellow mustard stay apart. Garnishes are counted on their own at the end.

In short

  • To bind the yolks, 57% use mayonnaise alone, 6% no mayonnaise, oil, dairy or avocado, and 5% mayonnaise and oil together.
  • Of the recipes with mustard, 49% use yellow mustard alone, 40% Dijon alone, and 4% dry mustard alone.
  • Of the recipes with an acid, 32% use white vinegar alone, 29% lemon juice alone, and 8% cider vinegar alone.
  • For crunch, 74% use no pickles or relish, 8% dill relish or pickles alone, and 5% sweet relish alone.
  • 54% add herbs, onion or celery, 29% spice and 27% hot sauce or chiles; 18% add none of these.

The main choices

Each block sorts every recipe into one group by a single decision. Amounts are the median among recipes in that group, scaled to 6 eggs, the size of a typical batch. The recipe named under each group is the one in it closest to the typical batch on every ingredient.

What binds the yolks

Each recipe counted once, by the mayonnaise, oil, dairy or avocado in its filling.

Mayonnaise includes light mayonnaise and Kewpie mayonnaise. Yogurt includes Greek yogurt.

Yellow, Dijon or dry mustard

Among the 202 recipes with mustard.

  • Yellow mustard only

    median 7 g mustard · closest to typical: Gevulde eieren (keukenliefde.nl)

    49%99 recipes

  • Dijon only

    median 5 g mustard · closest to typical: Fried Deviled Eggs (delish.com)

    40%82 recipes

  • Dry mustard only

    median 1.8 g mustard · closest to typical: BBQ Deviled Eggs (thestayathomechef.com)

    4%10 recipes

  • Everything else

    5%11 recipes

Dry mustard is the ground seed, several times stronger by weight than prepared mustard.

Vinegar, lemon or pickle juice

Among the 135 recipes with an acid in the filling.

  • White vinegar only

    median 4.9 g acid · closest to typical: Easy Deviled Eggs (yellowblissroad.com)

    32%44 recipes

  • Lemon juice only

    median 11 g acid · closest to typical: Halloween Deviled Eggs (tasteandtellblog.com)

    29%40 recipes

  • Cider vinegar only

    median 4.9 g acid · closest to typical: Deviled Eggs Recipe (loveandlemons.com)

    8%12 recipes

  • Lime juice only

    median 15 g acid · closest to typical: Shrimp Deviled Eggs (mycolombianrecipes.com)

    8%12 recipes

  • Pickle juice only

    median 4.9 g acid · closest to typical: Classic Deviled Eggs (jehancancook.com)

    7%10 recipes

  • Everything else

    12%17 recipes

Relish, pickles or neither

Each recipe counted once, by the pickled things in its filling.

  • No pickles or relish

    closest to typical: Fried Deviled Eggs (delish.com)

    74%283 recipes

  • Dill relish or pickles only

    median 15 g pickles and relish · closest to typical: Dill Pickle Deviled Eggs (thepioneerwoman.com)

    8%32 recipes

  • Sweet relish only

    median 17 g pickles and relish · closest to typical: Southern Deviled Eggs with Pickle Relish (southernhomeandhospitality.com)

    5%22 recipes

  • Capers only

    median 5 g pickles and relish · closest to typical: Caper Dijon Deviled Eggs (jamiegeller.com)

    4%16 recipes

  • Olives only

    median 34 g pickles and relish · closest to typical: Halloween Deviled Eggs (tasteandtellblog.com)

    3%14 recipes

  • Everything else

    3%12 recipes

Add-ins

Share of recipes that add at least one of each. A recipe can add several, so the shares do not sum to 100%. 18% add none of these. Bacon, seafood or meat is one of the dish's own ratios on the overview rather than an add-in, so it is left out here.

  • Herbs, onion or celery54%

    other herbs 19% · chives 17% · onion or shallot 8%

  • Spice29%

    paprika 13% · garlic powder 6% · smoked paprika 3%

  • Hot sauce or chiles27%

    hot sauce 12% · cayenne 3% · fresh chiles 3%

  • Cheese, herbs or other savory11%

    cheese 6% · jalapeño or chile 4% · herbs 1%

  • Fruit3%

    carrot 2% · cherries 1%

How often each ingredient appears

Share of the 379 recipes that list it at least once, for every ingredient in 5% or more of them. The median amount is among recipes that use it and give a weighable amount, scaled to 6 eggs.

  1. Eggs99%

    378 recipes

  2. Salt79%

    301 recipes · median 0.8 g

  3. Mayonnaise74%

    282 recipes · median 41 g

  4. Black pepper40%

    154 recipes · median 0.3 g

  5. Yellow mustard26%

    102 recipes · median 7 g

  6. Dijon mustard22%

    86 recipes · median 5 g

  7. Other herbs19%

    74 recipes · median 5 g

  8. Chives17%

    67 recipes · median 3 g

  9. Paprika13%

    51 recipes · median 0.6 g

  10. Hot sauce12%

    49 recipes · median 2.9 g

  11. White vinegar12%

    47 recipes · median 4.9 g

  12. Lemon juice11%

    42 recipes · median 11 g

  13. Tuna10%

    40 recipes · median 127 g

  14. Dill relish or pickles8%

    34 recipes · median 15 g

  15. Onion or shallot8%

    34 recipes · median 35 g

  16. Avocado8%

    33 recipes · median 105 g

  17. Bacon8%

    31 recipes · median 19 g

  18. Sour cream7%

    29 recipes · median 34 g

  19. Cream cheese6%

    26 recipes · median 44 g

  20. Olive oil6%

    25 recipes · median 27 g

  21. Cheese6%

    24 recipes · median 30 g

  22. Dill6%

    23 recipes · median 0.5 g

  23. Garlic6%

    23 recipes · median 3.8 g

  24. Garlic powder6%

    23 recipes · median 0.8 g

  25. Sweet relish or pickles6%

    23 recipes · median 15 g

  26. Capers5%

    22 recipes · median 6 g

  27. Green onion5%

    21 recipes · median 12 g

  28. Vegetable oil5%

    19 recipes · median 141 g

Toppings and extras

38% of recipes (145 of 379) list something beyond the main recipe: a garnish, a topping or the water to boil the eggs. None of it is counted above. The most common extra ingredients, as a share of all recipes:

  • Paprika12% (49)
  • Chives5% (21)
  • Other herbs4% (18)
  • Smoked paprika3% (15)

How the ingredients are counted

A recipe uses an ingredient when any line of its main ingredient list names it. Names are merged by the words in them, so “1/4 cup mayonnaise” and “light mayonnaise” are both mayonnaise, and a line that offers a choice (“sweet relish or chopped pickles”) counts as the first one named.

Lines for garnishing, sprinkling or serving count as extras, wherever the line says so: “paprika, for garnish” and “chives (to serve)” alike.

Amounts come from the grams on each recipe page: printed by the source, or converted from cups, spoons and counts with standard weights. Scaling them to 6 eggs lets a small recipe and a double batch line up. Percentages are rounded down.