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Deviled Eggs with Relish

Deviled eggs with relish are creamy, tangy, and spooned high with a sweet pickle relish filling. Boiled, halved, and chilled for a neatly piped look, then finished with a dusting of paprika for classic color.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Deviled eggs with relish
  • 12 large eggs
  • 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
  • 1 paprika for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and set the eggs
  1. Place large eggs in a Dutch oven and cover with cold water, then bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes, until thoroughly cooled. Peel and halve the eggs lengthwise.
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. Mix until smooth and evenly speckled with relish.
Fill and chill
  1. Spoon the filling into the egg white halves, mounding slightly for a high look. Dust with paprika to finish.
  2. Chill the deviled eggs until serving. Keep them covered so the filling stays creamy.

Notes

For the cleanest filling, mash the yolks very fine before mixing so the relish distributes evenly. Store covered in the refrigerator up to 3 days; they do not freeze well. For a lighter version, use light mayonnaise (the texture stays creamy) while keeping the same relish and seasonings.