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.
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.
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.
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.
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.