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Deviled Eggs with Relish

A classic appetizer featuring creamy yolks mixed with tangy Dijon mustard and sweet pickle relish, making for a satisfying and delicious bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs For best peeling, let them come to room temperature before boiling.
  • 1/4 cup mayonnaise Can substitute with Greek yogurt for creaminess.
  • 1 tablespoon Dijon mustard Any mustard can be used as a substitute.
  • 1 tablespoon sweet pickle relish For a sweeter flavor profile.
  • to taste Salt and pepper Adjust based on preference.
  • to taste Paprika For garnish.

Method
 

Preparation
  1. Boil the eggs for 10 minutes, then cool them in ice water and peel.
  2. Cut the eggs in half and remove the yolks.
  3. In a bowl, mash the yolks and mix with mayonnaise, mustard, relish, salt, and pepper until smooth.
  4. Spoon or pipe the yolk mixture back into the egg whites.
  5. Sprinkle with paprika and serve.

Notes

Deviled eggs can be stored in an airtight container in the fridge for 2-3 days. For best flavor, prepare the filling ahead and assemble just before serving. Consider adding chopped jalapeños for a spicy version or using silken tofu for a vegan option.