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Classic Deviled Eggs with Dill Pickle Relish

A plate of perfectly piped Classic Deviled Eggs with Dill Pickle Relish, dusted with paprika.
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A traditional recipe for creamy deviled eggs featuring the tangy flavor of dill pickle relish.

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

  1. Place eggs in a large saucepan and cover with cold water by one inch. Bring the water to a rolling boil over high heat.
  2. Remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
  3. Immediately transfer the eggs to an ice bath (a bowl of ice water) and let them cool completely, about 10 minutes.
  4. Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
  5. Mash the yolks thoroughly with a fork until no lumps remain.
  6. Add the mayonnaise, mustard, drained pickle relish, vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy.
  7. Spoon or pipe the yolk mixture back into the hollows of the egg white halves. For piping, use a star tip for a decorative look.
  8. Chill the deviled eggs for at least 30 minutes before serving.
  9. Just before serving, lightly dust the tops of the filling with paprika.

Notes

  • To achieve easy peeling, use slightly older eggs rather than very fresh ones.
  • Drain the pickle relish thoroughly; excess liquid will make the filling runny.
  • You can use a piping bag and star tip to make the presentation look professional.
  • Make the filling up to one day ahead and store it covered in the refrigerator. Fill the egg whites just before serving.

Nutrition

Find it online: https://cookifyme.com/classic-deviled-eggs-with-dill-pickle-relish/