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Deviled Eggs with Relish

Creamy, tangy, and utterly delicious deviled eggs with relish, a perfect appetizer for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 big big eggs Large eggs are recommended for better filling.
  • 4 tablespoons mayonnaise Adjust to taste.
  • 1 teaspoon Dijon mustard Gives a nice tangy flavor.
  • 3 tablespoons relish Any type of relish can be used.
  • 1/8 teaspoon salt Adjust to preference.
  • 1/8 teaspoon ground pepper Adjust to preference.
  • 1/8 teaspoon paprika powder For sprinkling and mixing.

Method
 

Preparation
  1. Place the raw eggs in a medium saucepan and fill with cold water, ensuring there's at least 1-2 inches of water above the eggs.
  2. Bring to a rolling boil over high heat.
  3. Remove from heat, cover, and let sit for 15 minutes.
  4. Transfer to a bowl of ice water and cool for five minutes.
  5. Carefully crack and peel the eggs.
Filling
  1. Slice each egg in half lengthwise and remove the yolks into a separate bowl.
  2. Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, relish, salt, pepper, and paprika until well blended.
  3. Transfer mixture into a piping bag or a plastic bag with a cut corner and pipe into the egg white halves.
Serving
  1. Sprinkle with more paprika if desired and serve.

Notes

Store any uneaten deviled eggs in the fridge for up to 2 days in an airtight container. Fill the eggs just before serving for freshness. Perfectly cooked eggs are key—don't skip the ice bath for easy peeling!