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Deviled Eggs with Relish

Deviled eggs with relish are made by hard-boiling, then mashing yolks into a creamy filling speckled with sweet pickle relish. Spoon the mixture high into the whites and finish with paprika for classic bite-sized flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 219
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup mayonnaise
  • 3 tbsp sweet pickle relish
  • 1 tsp yellow mustard
  • 1 tsp white vinegar
  • 0.25 tsp salt
  • 0.125 tsp black pepper
Garnish
  • 1 paprika for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and chill eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil; cover the pot, remove from heat, and let stand 12 minutes until the whites set and yolks look firm. Cool down by chilling in an ice bath for 10 minutes so the yolks don’t overcook.
  2. Peel the eggs and halve them lengthwise, keeping the yolk side facing up for easy mashing and filling.
Make the relish yolk filling
  1. Mash the egg yolks until fine, then stir in mayonnaise, sweet pickle relish, yellow mustard, white vinegar, salt, and black pepper until the mixture looks creamy and evenly speckled.
Fill, garnish, and serve
  1. Spoon the filling into the egg whites, piling it slightly high so each bite shows a thick layer of yolk mixture.
  2. Dust the tops with paprika for garnish and chill until serving so the filling firms up and tastes cool.

Notes

For the cleanest filling, mash the yolks thoroughly so the relish distributes without lumps. Store assembled deviled eggs covered in the refrigerator for up to 2 days; they do not freeze well. For a lighter option, use light mayonnaise to reduce overall fat while keeping the creamy texture.