Classic Deviled Eggs with Dill Pickle Relish
A straightforward recipe for making creamy, classic deviled eggs featuring the 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 large saucepan and cover with cold water by about one inch. Bring the water to a rolling boil over high heat.
- Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
- Transfer the eggs immediately to an ice bath (a bowl of ice and water) and let them cool completely, about 10 minutes.
- Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Arrange the 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, 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.
- Chill the deviled eggs for at least 30 minutes before serving.
- Just before serving, sprinkle the tops lightly with paprika.
Notes
- For easier peeling, use eggs that are about one week old, not fresh from the carton.
- If you want 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 for a professional presentation.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5
- Sodium: 120
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 4
- Cholesterol: 95