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Deviled Eggs with Pickle Relish and Mustard

Creamy, tangy deviled eggs with a fun twist, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs (hard-boiled and peeled) Start with room temperature eggs for easier peeling
  • 3 tablespoons mayonnaise (Duke’s or Hellmann’s recommended) For creamier filling, consider adding a splash of pickle juice
  • 2 teaspoons yellow mustard Feel free to swap for Dijon or spicy mustard for a kick
  • 1 tablespoon dill pickle relish Sweet relish works for a sweeter taste
  • Salt (to taste)
  • Black pepper (to taste)
  • Paprika (for garnish; smoked paprika optional) Dust for added flavor and color
  • Optional: chopped chives or fresh dill for garnish For additional flavor

Method
 

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

Notes

These deviled eggs can stay fresh in the fridge for 2-3 days. Not recommended for freezing as it alters texture. Serve as an appetizer or snack at gatherings with crunchy veggies or pita chips.