Classic Deviled Eggs with Dill Pickle Relish
A traditional recipe for creamy deviled eggs featuring the bright, tangy flavor of dill pickle relish.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 32 min
- Yield: 24 halves
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup dill pickle relish, drained well
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring the water to a rolling boil over high heat.
- Once boiling, remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
- Immediately transfer the eggs to an ice bath (a bowl of ice and water) and let them cool completely, about 10 minutes.
- Peel the cooled eggs and slice them in half lengthwise. Gently scoop the yolks into a medium bowl.
- Place the empty egg white halves on a serving platter.
- Mash the yolks thoroughly with a fork until no lumps remain.
- Add the mayonnaise, mustard, drained dill pickle relish, white vinegar, salt, and pepper to the mashed yolks. Mix until the filling is smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle the tops of the filled eggs with paprika before serving.
Notes
- To ensure easy peeling, use eggs that are at least one week old.
- Drain the pickle relish thoroughly; excess liquid will make the filling runny.
- For a smoother filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
- You can pipe the filling using a pastry bag fitted with a star tip for a decorative look.
Nutrition
- Serving Size: 1 half
- Calories: 75
- Sugar: 0.5
- Sodium: 110
- Fat: 6.5
- Saturated Fat: 1.5
- Unsaturated Fat: 5.0
- Trans Fat: 0.0
- Carbohydrates: 0.5
- Fiber: 0.1
- Protein: 2.5
- Cholesterol: 75