Classic Deviled Eggs with Dill Pickle Relish
A reliable recipe for classic deviled eggs featuring the bright, tangy flavor of dill pickle relish in the creamy yolk filling.
- 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 dill pickle relish, drained well
- 1 teaspoon yellow mustard
- 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 by one inch. Bring water to a rolling boil over high heat.
- Immediately remove the pan from the heat, cover it, and let stand for 12 minutes.
- Transfer the eggs to an ice bath (a bowl of ice water) and let them cool completely, about 10 minutes. This helps with peeling.
- Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
- Mash the yolks thoroughly with a fork until no lumps remain.
- Add the mayonnaise, drained dill pickle relish, mustard, vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy.
- Spoon or pipe the yolk mixture back into the hollows of the egg white halves.
- Refrigerate the deviled eggs for at least 30 minutes before serving.
- Just before serving, lightly sprinkle paprika over the top of each filled egg half.
Notes
- To make eggs easier to peel, add 1/2 teaspoon of baking soda to the boiling water.
- For a smoother filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
- Use a piping bag fitted with a star tip to create a decorative swirl for presentation.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5
- Sodium: 110
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 3
- Cholesterol: 115