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Deviled Eggs with Relish

Deviled eggs with relish featuring a creamy, tangy yolk filling and a paprika-dusted top. Hard-boiled eggs are boiled, rested off-heat, chilled, then filled and finished for a spoonable, neatly piped look.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Hard-boiled eggs
  • 12 large eggs
Deviled egg 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
  • 1 paprika for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and rest the eggs
  1. Place the large eggs in a pot and cover with cold water, then bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel the eggs and halve lengthwise.
Make the relish filling
  1. Mash the yolks until fine. Stir in mayonnaise, sweet pickle relish, yellow mustard, white vinegar, salt, and black pepper until smooth and evenly combined.
Fill and finish
  1. Spoon the yolk mixture into the egg whites. Dust the tops with paprika.
  2. Chill the deviled eggs until serving. Keep them covered so the filling stays creamy.

Notes

For the cleanest filling texture, mash the yolks thoroughly before mixing in the wet ingredients. Store deviled eggs covered in the refrigerator for up to 3 days; keep chilled until serving. For a lighter option, use a reduced-fat mayonnaise (the flavor stays close to the classic relish filling).