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Deviled Eggs with Relish

Deviled Eggs with Relish are made with hard-boiled eggs, fine yolk mash, and a creamy sweet-pickle filling spooned high. Finish with a dusting of paprika and chill until ready for a tidy bite-size snack.
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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: 195
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled filling
  • 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
Garnish
  • Paprika for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot and cover with cold water, then bring to a boil at high heat. Cover the pot, remove from heat, and let stand for 12 minutes.
  2. Transfer eggs to an ice bath and chill for 10 minutes, so the yolks firm up before peeling. Peel and halve lengthwise.
Make the relish filling
  1. Mash the yolks until very fine, using steady pressure to remove lumps. Stir in mayonnaise, sweet pickle relish, yellow mustard, white vinegar, salt, and black pepper until smooth and cohesive.
Fill and finish
  1. Spoon the relish filling into the egg white halves, packing each one neatly and mounding slightly. Dust with paprika for garnish for a bright top color.
  2. Chill the filled deviled eggs until serving so the filling sets. Serve cold for the best texture.

Notes

For the smoothest filling, mash the yolks until no grit remains before mixing in mayonnaise and relish. Store covered in the refrigerator up to 3 days; freeze is not recommended because the texture of the eggs and mayo filling can break down. Dietary swap: for a lighter option, use light mayonnaise (or Greek-yogurt based mayo) to reduce fat while keeping the filling creamy.