Deviled Eggs with Pickle Relish and Mustard
Equipment
- 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!
Ingredients
- 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
Instructions
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.