Deviled Eggs with Relish


Deviled eggs are a party staple, but this version is truly superior to the classic appetizer! I love adding sweet dill pickle relish for a bit of sweetness and crunch.


– 6 large egg – 1/4 cup mayonnaise – 1 tablespoon Dijon mustard – 1 tablespoon sweet pickle relish – 1 teaspoon white vinegar – Salt and pepper, to taste – Paprika, for garnish – Fresh chives, chopped (optional, for garnish)



Place the eggs in a single layer in a saucepan and cover with water. Bring the water to a boil, then reduce heat to low and simmer for 10 minutes. Afterward, transfer the eggs to an ice water bath to cool before peeling.


Step 1

Once the eggs are cool, carefully peel them and cut them in half lengthwise. Remove the yolks and place them in a bowl. Set aside the egg white halves on a serving platter.


Step 2

Mash the egg yolks with a fork. Add mayonnaise, Dijon mustard, sweet pickle relish, white vinegar, salt, and pepper. Mix the ingredients until well combined, creating a creamy and flavorful filling.


Step 3

Spoon or pipe the yolk mixture into the egg white halves, creating a generous mound in each. You can use a piping bag for a more decorative presentation.


Step 4

Sprinkle the deviled eggs with paprika for a dash of color and additional flavor. Optionally, garnish with chopped fresh chives. Refrigerate until ready to serve, allowing the flavors to meld. Deviled eggs with relish make a delightful appetizer for parties or a tasty addition to brunch.


Step 5

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