Deviled Eggs Lab379 recipes
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Oeufs mimosa

Oeufs mimosaOriginal in French

Frédérique de St Priest · cuisineaz.com · 2022 · 4

Against 379 deviled egg recipes

No mustard, unlike 50% of recipes.

How French deviled egg recipes differ from English ones →

Get the method at cuisineaz.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 379 deviled egg recipes, per egg.

  • No mustard at all, where 50% of recipes use some (most of those 0.8 to 1.7 g per egg).
  • No dairy or avocado, like 65% of recipes.
Mayonnaise or oil: 6.9 g, 62nd percentileDairy or avocado: 0 g, 33rd percentileMustard: 0 g, 25th percentileVinegar or juice: 0 g, 33rd percentilePickles and relish: 0 g, 38th percentileMeat or fish: 0 g, 33rd percentileSalt: 0 g, 35th percentileMayonnaiseor oilDairy oravocadoMustardVinegaror juicePicklesand relishMeat orfishSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (3)

  • 4 Œuf(s)≈ 200 g
  • 2 c. à soupe Mayonnaise≈ 28 g
  • 1 c. à café Purée de piment≈ 4.9 g

4 eggs, 200 gin all 233 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per egg

Grams per egg, and where that falls among all 379 recipes. Shaded: the middle half. Tick: the median.

  • Mayonnaise or oil6.9 g · 62nd percentile
  • Dairy or avocado0 g · 33rd percentile
  • Mustard0 g · 25th percentile
  • Vinegar or juice0 g · 33rd percentile
  • Pickles and relish0 g · 38th percentile
  • Meat or fish0 g · 33rd percentile
  • Salt0 g · 35th percentile

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Recipes most like this one

Nearest by grams per egg: mayonnaise or oil, dairy or avocado, mustard, vinegar or juice, pickles and relish, meat or fish, salt.

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