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Deviled Eggs With Relish

Creamy yolk filling with crunchy bacon and sweet relish packed into delightful little eggs, perfect for gatherings or as a snack.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large large eggs
  • 2 slices thick cut bacon (cooked crispy then crumbled)
  • 5 tbsp mayo (Hellman’s OR Duke’s)
  • 2 tsp dijon mustard
  • 3 tbsp sweet relish
  • ½ tsp kosher salt (Diamond Crystal)
  • 2 stalks green onion (sliced thin)
  • ¼ tsp black pepper

Method
 

Preparation
  1. Add eggs to a pot of cold water with salt and bring to a boil.
  2. Once boiling, let it simmer for 10 minutes.
  3. Drain hot water and pour eggs into ice water to cool off fully.
  4. Peel and halve eggs lengthwise. Place yolks in a medium bowl and arrange egg whites on an egg plate.
Mixing Filling
  1. To the yolks, add mayo, dijon, relish, and salt. Blend with an electric hand mixer on low-medium speed until smooth.
  2. Pipe the yolk mixture into the egg whites.
Topping and Serving
  1. Top with crumbled bacon, sliced green onions, and a sprinkle of black pepper.
  2. Serve chilled.

Notes

Use older eggs for easier peeling. If desired, swap out bacon for crispy onions for a vegetarian twist. Adjust sweetness by varying the amount of sweet relish. For extra color, sprinkle with smoked paprika or fresh herbs before serving.