Classic Deviled Eggs with Dill Pickle Relish
Make classic deviled eggs with a bright, tangy flavor boost from dill pickle relish. This recipe yields creamy filling and perfect presentation for any gathering.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 42 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 dill pickle relish, drained well
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika, for garnish
- Optional: Finely chopped fresh dill, for garnish
Instructions
- Place eggs in a single layer in a saucepan. Cover eggs with cold water by about one inch. Bring the water to a full, 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.
- Prepare an ice bath by filling a large bowl with ice and cold water.
- After 12 minutes, carefully transfer the eggs to the ice bath using a slotted spoon. 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. Place the empty egg white halves on a serving platter.
- Mash the yolks thoroughly with a fork until fine crumbs form.
- Add the mayonnaise, drained dill pickle relish, mustard, white vinegar, salt, and pepper to the mashed yolks.
- Mix all ingredients until the filling is completely smooth and creamy. Taste and adjust salt or pepper if needed.
- Spoon or pipe the yolk mixture back into the hollows of the egg white halves.
- Garnish each deviled egg with a light dusting of paprika and a sprinkle of fresh dill, if using.
- Chill the deviled eggs for at least 30 minutes before serving for the best flavor.
Notes
- For easy peeling, crack the cooled eggs lightly all over and peel them under running cool water.
- If you do not have a piping bag, use a small spoon to fill the egg whites neatly.
- Drain the pickle relish thoroughly; excess liquid will make your filling runny.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 1
- Sodium: 120
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 3
- Cholesterol: 95