Caper Dijon Deviled Eggs
jamiegeller.com · 2012 · 24 Servings
Against 379 deviled egg recipes
More mustard than 92% of recipes and more pickles and relish than 80%.
How it compares
Against the typical batch: the median of 379 deviled egg recipes, per egg.
- More mustard than 92% of recipes: 2.5 g per egg against the typical recipe's 0.3 g, about 8.5 times as much.
- More pickles and relish than 80% of recipes: 1.4 g per egg against the typical recipe's 0 g.
Ingredients (8)
- 12 hard cooked eggs≈ 600 g
- 1/4 cup mayonnaise≈ 55 g
- 2 tablespoon Dijon≈ 30 g
- 1 teaspoon cider vinegar≈ 4.9 g
- 2 tablespoon capers (rough chopped)≈ 17 g
- 1-2 shallots (minced)≈ 60 g
- 1 tablespoon dill (chopped)≈ 0.6 g
- Salt and peppern/a
12 eggs, 600 gin all 767 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 oil4.6 g · 39th percentile · median 6.1 g
- Dairy or avocado0 g · 33rd percentile · median 0 g
- Mustard2.5 g · 94th percentile · median 0.3 g
- Vinegar or juice0.4 g · 70th percentile · median 0 g
- Pickles and relish1.4 g · 81st percentile · median 0 g
- Meat or fish0 g · 33rd percentile · median 0 g
- Salt0 g · 35th percentile · median 0 g
Keep exploring
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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