Deviled Eggs with Relish

Flavor these Deviled Eggs with your favorite type of relish - sweet or dill pickle, red pepper or even chutney. Plus a fool-proof way for hard boiling eggs.

Course Appetizer

Cuisine American

Keyword best deviled eggs recipe, classic southern deviled eggs, classic southern deviled eggs recipe, deviled eggs recipe, deviled eggs with relish, perfect deviled egg, southern deviled eggs recipe, traditional deviled eggs

Prep Time 30

Cook Time 14

Servings

Calories 74kcal

Author Jill McOwen

Ingredients

8 large eggs
1/4 cup mayonnaise
3 tbsp relish I used red pepper relish. Use your favorite kind.
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
paprika and dill to garnish

Instructions

Slice the hard-cooked eggs in half, lengthwise. Gently remove the egg yolks to a clean bowl.
Place all eight egg yolks in the bowl. Reserve four of the egg white halves for another use. Place the remaining 12 egg white halves, cut side up, on a deviled egg plate.
Add the mayonnaise, relish, mustard and salt and pepper to the egg yolks. Use the back of a fork to mash yolks and stir them together with the condiments until well combined.
If you prefer a smooth deviled egg filling, mix the egg yolks and other ingredients together using a small food processor.
Add the egg yolk mixture to a large zippered plastic bag. Cut off a small corner from the bag and pipe the egg yolk filling evenly into the prepared egg white halves.
Alternatively, you can use a small spoon to evenly scoop the egg yolk filling into the egg white halves.
Garnish the deviled eggs with a sprinkle of paprika and sprigs of fresh dill.

Nutrition