What’s the Golden Ratio for Deviled Eggs?

This video is just an excuse so I can rationalize eating over a dozen deviled eggs for ‘science’, but the golden ratio is 7 g of sauce per egg yolk with a sauce ratio of 2 parts fat to 1 part flavoring liquid. This ratio allows you to make deviled eggs with whatever you have on hand, no recipe needed.

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📚 Videos & Sources mentioned:
▪ Julia Child Deviled Egg: https://www.foodnetwork.com/recipes/a-simple-stuffing-for-hard-boiled-eggs-recipe-1963520
▪ Bon Appetit Deviled Egg: https://www.bonappetit.com/recipe/the-greatest-deviled-eggs
▪ Serious Eats Deviled Egg: https://www.seriouseats.com/great-deviled-eggs-recipe
▪ America’s Test Kitchen Deviled Egg: https://atkfamily.com/recipes/classic-deviled-eggs/

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0:00 Golden Ratio for Deviled Eggs
0:50 Why are ratios important?
1:42 Why 7 grams of sauce per yolk?
2:30 Experimenting with Sauce Ratios (5 g, 7 g, 9 g)
4:02 How to use the ratio (three recipes)
4:45 Ratios make you a better home cook

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The golden ratio for deviled eggs is seven grams of sauce per egg yolk at a ratio of two parts fat to one part flavoring liquids so if you have six whole eggs and thus six egg yolks that means you need 42 grams total sauce addition which two parts or

28 grams of his fat in this case mayonnaise and one part or 14 grams of flavoring liquids like mustard or vinegar now there’s a little bit more to it for example how do spices and herbs fit into that mix or what if i like a creamier filling

And this ratio is not about creating the perfect deviled egg instead this ratio is your entry ticket into the wild world of deviled eggs because there are countless ways you can use it also if you’re thinking yourself is this video just a thinly veiled attempt to rationalize eating

Over a dozen deviled eggs in a day and calling it work frankly that’s exactly what this video is but let’s break it down anyway as michael roman notes here’s a quick primer on why ratios are important ratios are about the basics of cooking they teach us the fundamental ingredients of the kitchen

And how they work and how variations in proportions create the variations in our dishes and deviled eggs are one of those dishes that can have countless variations based on what you have laying around but the classic deviled egg filling is cooked egg yolks that are mashed up with the fat

Usually in the form of mayonnaise then flavoring liquids or sauces like mustard relishes vinegar or hot sauce are added and lastly what i’ll call flavoring solids are added like herbs aromatics or spices and the ratio of these first three components the yolks the fats and the liquids

Has a really large effect on the signature creamy texture of the deviled egg filling while the flavoring solids are more added to taste based on your preference so how did i come up with that golden ratio of seven grams per egg yolk and two parts fat to one part liquid

Well through some pretty simple research and an experiment i collected deviled eggs recipes from sources that i trust in this case julia child bon appetit sirius eats and america’s test kitchen and though most of these use cups and measuring spoons i converted the ingredients to grams for one dozen egg yolks

And then threw everything in a notion table for the fats in the liquids now while all these recipes are different in this view they look fairly similar the total fats and liquids had a minimum of 84 grams and a maximum of 105 grams and most of these had about two parts

Fat with one part liquid with the exception of america’s test kitchen which had a much higher proportion of fat now that i had some data collected it was time to do some actual tests so i boiled and de-shelled a bunch of eggs sliced them up and then pushed nine egg

Yolks through a metal strainer which makes a really even texture additionally i made a sauce with 2 parts mayonnaise and 1 part mustard with vinegar adjusting that a bit to taste with salt and some pepper i then separated out the egg yolks into 3 evenly weighed batches and then added

Five grams per egg yolk or 15 grams total in one batch seven grams per yolk in another and nine grams per yolk in the last one then after mixing them up i tossed them into bags and pipetted them out into our egg shells and here they are

So clearly the five and seven gram egg yolk filling is a bit stiffer and the filling actually holds its shape over time which is a nice aesthetic touch and obviously the lower amount of sauce the more egg forward the filling is whether that’s good or not i’ll let you

Decide the 9 gram pre-oak filling definitely has a much creamier texture with the increased fat but it doesn’t hold its shape as well and then obviously you get more of the mustard and vinegar taste to come through or whatever liquids you ended up adding personally i really enjoy the texture of

The 5 gram per egg yolk but i think 7 grams is the sweet spot for the golden ratio because it gives you a greater margin for success depending on the ingredients that you are adding you know it could be vinegars which are much more liquidy compared to those

Mustards which are a little bit more viscous and speaking of let’s get a little weird with it here are a couple of deviled eggs creations using that golden ratio of seven grams first up i made an avocado in lime one where i used smashed avocado and mayo as the fat

And then i used salsa verde as the liquid in addition to a zest of lime and then a sliced serrano over the top also i got lazy and didn’t pipette any of these second was a julia child inspired one with mayo and butter as the fat with sweet relish as our

Liquid in addition to such some black pepper and salt and i finished that over the top with a pimiento pepper and last a kind of asian flavor inspired one with mayo and a bit of sesame oil as the fat then i added rice wine vinegar and soy

Sauce as the liquid along with some chives in that mix before sprinkling some red chili flake over the top this one was actually very very tasty so in conclusion while recipes are still very helpful i love ratios like this because they help you think more about what’s going on with the food and

How variations can be in play so the next time you want to make some deviled eggs on a whim just remember seven grams of sauce per egg yolk of which two parts is fat and one part is those flavoring liquids and then go make yourself a ton of deviled eggs you