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Deviled Eggs With Relish

These creamy and crunchy deviled eggs are a delightful twist on the classic recipe, perfect for gatherings and easy to make!
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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
  

Eggs
  • 12 large large eggs Use fresh eggs for best results.
Fillings
  • 5 tbsp mayo (Hellman’s OR Duke’s) Choose your preferred brand.
  • 2 tsp dijon mustard Adds tangy flavor.
  • 3 tbsp sweet relish Can substitute with other relishes.
  • ½ tsp kosher salt (Diamond Crystal) Adjust to taste.
  • ¼ tsp black pepper Freshly ground for best flavor.
Toppings
  • 2 slices thick cut bacon (cooked crispy then crumbled) You can also use prosciutto for a gourmet twist.
  • 2 stalks green onion (sliced thin) For garnish.

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
  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

Cool the eggs in ice water to make peeling easier. You can prepare the filling a day in advance; just pipe it into the egg whites right before serving.