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Deviled Eggs with Relish

Delightful deviled eggs with a creamy, tangy filling of mayonnaise, sweet pickle relish, and mustard, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 75
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Fresh eggs peel better than older eggs.
  • 1/4 cup mayonnaise Can substitute with Greek yogurt for a lighter option.
  • 2 tablespoons sweet pickle relish Adjust to taste for sweetness.
  • 1 teaspoon yellow mustard Adds tangy flavor.
  • to taste Salt Adjust to preference.
  • to taste Ground black pepper Adjust to preference.
  • Paprika For garnish.

Method
 

Preparation
  1. Place eggs in a large saucepan and cover with water by 1 inch.
  2. Bring to a boil over medium-high heat.
  3. Once boiling, cover, remove from heat, and let stand for 12 minutes.
  4. Transfer eggs to an ice water bath for about 5 minutes to cool.
  5. Once cooled, peel the eggs.
  6. Slice each egg in half lengthwise. Gently remove yolks and place in a mixing bowl.
Mixing
  1. Add mayonnaise, relish, and mustard to the yolks. Season with salt and pepper.
  2. Mix until smooth and creamy.
Assembly
  1. Spoon or pipe the yolk mixture into the egg white halves.
  2. Sprinkle each deviled egg with paprika for garnish.
  3. Chill in the refrigerator for at least 10 minutes before serving.

Notes

These deviled eggs can be prepared a day in advance and taste even better after they chill. Store covered in the fridge for 3-4 days.