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Deviled Eggs with Relish

Deviled eggs with relish filled with a creamy yolk mixture and finished with paprika. Made with hard-boiled eggs, finely mashed yolks, and a sweet pickle relish tang for a classic American snack.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Eggs and filling
  • 12 large eggs
  • 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
  • 1 paprika for garnish

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the smoothest filling, mash yolks thoroughly until no large lumps remain. Refrigerate deviled eggs in a covered container for up to 3 days; freeze not recommended. Dietary swap: use light mayonnaise to reduce calories while keeping the creamy texture.