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Deviled Eggs with Relish

Deviled eggs with relish combine creamy mashed yolks, sweet pickle relish, and a touch of yellow mustard in tender egg whites. A sprinkle of paprika finishes this classic appetizer.
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Prep Time 10 minutes
Cook Time 12 minutes
Chilling time 10 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 0.25 cup mayonnaise
  • 1 tsp yellow mustard
  • 2 tbsp sweet pickle relish drained
  • 0.25 tsp salt kosher
  • 0.125 tsp black pepper
  • 0.25 tsp paprika

Equipment

  • 1 2-quart saucepan

Method
 

  1. Place the eggs in a single layer in a 2-quart saucepan and cover with cold water by 1 inch.
  2. Bring the water to a full boil over high heat.
  3. Cover the saucepan.
  4. Remove the saucepan from the heat.
  5. Let the eggs stand for 10 to 12 minutes.
  6. Transfer the eggs to a bowl of cold water and cool for 5 to 10 minutes.
  7. Peel the eggs and pat dry.
  8. Halve the eggs lengthwise.
  9. Transfer the yolks to a medium bowl.
  10. Mash the yolks with the mayonnaise, mustard, relish, salt, and pepper until smooth.
  11. Spoon the yolk mixture into the egg whites.
  12. Sprinkle with paprika.

Notes

For easier peeling, cool the eggs in cold water before peeling. Refrigerate assembled deviled eggs in an airtight container for up to 2 days; freezing is not recommended. For an egg-free option, use a plant-based mayonnaise, though the eggs themselves are not suitable for a dietary swap.