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Deviled Eggs with Pickle Relish and Mustard

These creamy and tangy deviled eggs, filled with pickle relish and mustard, make for a delightful snack that’s easy to prepare and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs (hard-boiled and peeled) Ensure they are hard-boiled and peeled for easy filling.
  • 3 tablespoons mayonnaise (Duke’s or Hellmann’s recommended) Use your preferred brand for best results.
  • 2 teaspoons yellow mustard Adjust according to taste preference.
  • 1 tablespoon dill pickle relish Sweet relish can be used for a sweeter flavor.
  • Salt (to taste)
  • Black pepper (to taste)
  • Paprika (for garnish; smoked paprika optional for a modern touch)
  • Optional: chopped chives or fresh dill for garnish Add for an extra burst of flavor and color.

Method
 

Preparation
  1. Place eggs in a pot, cover with water, bring to a boil, and then simmer for about 9-12 minutes.
  2. Once cooled, slice the eggs in half and pop the yolks into a mixing bowl.
  3. Add mayonnaise, mustard, pickle relish, and spices to the yolks. Mash until creamy and smooth!
  4. Spoon or pipe the yolk mixture back into the egg whites. Make it pretty!
  5. Dust with paprika and sprinkle with chives or dill, if desired.

Notes

These deviled eggs keep well in the fridge for up to two days in an airtight container. Prepare the filling a day in advance for convenience. Avoid overcooking the eggs for the best texture. Experiment with flavors by adding garlic powder or hot sauce to the filling.