If you’re on the hunt for the perfect deviled eggs to bring to your next brunch, picnic, or potluck, this sweet and tangy twist might just steal the show. This isn’t just any simple deviled eggs recipe—we're giving you that nostalgic, traditional deviled eggs base but with a pop of tangy dill pickle relish and sharp yellow mustard that brightens the creamy yolk filling. It’s got that old-school feel with a little something extra. These are the kind of eggs where people say, “Who made these?” and then sneak back for seconds.
Deviled Eggs with Pickle Relish and Mustard
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Appetizer
Cuisine American
Servings 12 deviled egg halves
Medium saucepan For boiling the eggs
Bowl of ice water To quickly cool eggs and stop the cooking
Sharp knife For slicing eggs cleanly in half
Mixing bowl To mash and mix yolks
Fork or small whisk For smooth mixing
Piping bag or zip-top bag with snipped corner To fill the egg whites neatly (or just use a spoon!
- 6 large eggs hard-boiled and peeled
- 3 tablespoons mayonnaise Duke’s or Hellmann’s recommended
- 2 teaspoons yellow mustard
- 1 tablespoon dill pickle relish sweet relish works if you prefer sweeter deviled eggs
- Salt to taste
- Black pepper to taste
- Paprika for garnish (smoked paprika optional for a modern touch)
- Optional: chopped chives or fresh dill for garnish
Boil the Eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then turn off the heat, cover the pot, and let sit for 10–12 minutes. Immediately transfer eggs to a bowl of ice water and chill for 5 minutes before peeling.
Slice & Remove Yolks
Carefully slice each egg in half lengthwise. Pop the yolks into a mixing bowl and place the whites on a serving platter.
Mix the Filling
Mash the yolks with a fork until crumbly. Add mayonnaise, mustard, and pickle relish. Mix until smooth and creamy. Taste and season with salt and black pepper.
Fill the Eggs
Spoon or pipe the yolk mixture into each egg white half. You want a nice heaping mound that looks as good as it tastes.
Garnish
Lightly dust with paprika for a classic look. Add chopped chives or fresh dill if you want a herby kick.
Pairing Ideas
These deviled eggs shine at any gathering, but they’re especially great with:
- Sparkling wines like Prosecco or dry Champagne to cut through the richness
- Crisp white wines like Sauvignon Blanc or Pinot Grigio
- Iced tea (sweetened or unsweetened) for a casual Southern pairing
- Grilled meats – these eggs make a killer side dish for BBQ chicken or smoked ribs
- Fresh veggies & dips for a balanced appetizer spread
FAQs
1. Can I use sweet relish instead of dill?
Yes! That gives you sweet deviled eggs, which are a staple in many Southern kitchens. It all comes down to personal preference.
2. What type of eggs work best?
Use large eggs, preferably ones that aren’t super fresh—they peel easier after boiling.
3. Can I make these ahead?
Definitely. This is an easy deviled eggs recipe to prep a day in advance. Just store the filling and whites separately, then assemble before serving.
4. Can I fry these?
Yes, for a fun twist, turn these into deep fried deviled eggs! Bread the egg whites, fry until golden, then fill with your yolk mixture. Crunchy on the outside, creamy inside—devilish perfection.
5. Is this a classic recipe?
Absolutely! With its combo of yolks, mayo, mustard, and a hint of relish, this version is rooted in the classic deviled eggs recipe tradition—but with just enough tang to stand out.
