Description
Tangy, creamy, and delightfully simple, these deviled eggs with pickle relish add a zesty twist to a classic appetizer. Perfect for parties, potlucks, or weeknight snacks, this easy recipe balances savory, spicy, and bright flavors for a crowd-pleasing bite.
Ingredients
6 large eggs, hard-boiled and peeled
1/4 cup mayonnaise (full-fat)
2 tablespoons dill pickle relish
1 teaspoon Dijon mustard (or yellow mustard)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika (for garnish, optional)
Instructions
Bring a small pot of water to a boil. Gently place eggs in the pot, reduce heat to medium-low, and simmer for 10-12 minutes. Remove from heat, cool under running water, then peel.
Halve the eggs lengthwise and gently scoop out the yolks into a medium bowl.
Mash the yolks with a fork, then stir in mayonnaise, relish, mustard, salt, and pepper until smooth and creamy.
Spoon or pipe the yolk mixture into the egg white halves. Garnish with paprika, if desired.
Notes
Avoid overfilling to prevent leakage; add more mayo for a creamier texture. Store leftovers in an airtight container in the fridge for up to 2 days. Best served chilled.
- Prep Time: 20
- Cook Time: 10
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg (half)
- Calories: 25
- Sugar: 0.5g
- Sodium: 220mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 2g
- Cholesterol: 50mg