Classic Deviled Eggs with Relish are simply impossible to resist, thanks to a creamy deviled yolk filling enhanced by a sweet and tangy burst of relish.
Ready to transform your ordinary deviled eggs? Uncover the one secret ingredient that makes these classic deviled eggs with relish absolutely unforgettable. This timeless 5-ingredient recipe that begins with easy peel hard boiled eggs is effortlessly snackable and incredibly simple to prepare.
Like my Bacon Wrapped Smokies and Million Dollar Dip, it's hearty appetizer that will make the start of every special occasion and gathering extra special.
🔍 Quick Look: Classic Deviled Eggs with Relish
- Ready in: 45 minutes
- Servings: 12
- Calories: ~41 kcal per serving (based on nutrition panel)
- Main Ingredients: Large eggs, mayonnaise, sweet pickle relish, dry mustard
- Elements of Taste: Creamy, Sweet & Sour
- Cook Method: Boil and Chill
- Difficulty: Easy, making it perfect for beginner cooks
- Why You'll Love It: Perfectly hard-boiled eggs are filled with creamy, slightly spiced yolks with a kick of sweet pepper relish.
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Why This Recipe Works
Who doesn't love a good deviled egg? It's everyone's most favorite party appetizer, perfect for any occasion, from backyard BBQs to elegant dinner parties. And while the classic deviled egg is undeniably delicious, sometimes it's fun to switch things up and add a twist to this favorite dish.
Just like my Pickled Deviled Eggs, this recipe starts with the perfect hard boiled egg and I've got a simple method that makes the eggs easy to peel. Then we kick up the flavor of the creamy yolk center by using dry mustard, which puts the "devil" in deviled eggs.
Then, the secret ingredient. Tangy, sweet, and slightly crunchy, pickle relish adds small bursts of flavor and texture to the creamy filling. It smoothes the flavor of the dry mustard just enough to make these deviled eggs irresistible.
If you are wondering if it is worth using sweet pickle relish in deviled eggs, give it a try. I think you will be wowed!
So, let's cook!
Ingredient Notes & Substitutions
Here's what you need to make Classic Deviled Eggs with Relish:
- Large Eggs - The filling ingredients in this recipe are balanced for large eggs. However, it is easy to adjust the ratios for other egg sizes by using a little less for medium-sized eggs and a little more for extra-large eggs.
- Mayonnaise - Mayonnaise makes the cooked, dry egg yolks creamy good. You can also use Miracle Whip Salad Dressing, sour cream, or Greek yogurt.
- Salt - Seasoning is important in eggs. Start with a small amount of plain salt and add more to taste.
- Dry Mustard - Dry mustard is spicy and hot, and using the dry powder allows you to add flavor without extra liquid. If you don't have dry mustard available, you can substitute prepared Dijon mustard (add to taste) and reduce the mayonnaise to keep the filling from becoming too loose.
- Sweet Pickle Relish - I like sweet pickle relish because it smooths the spiciness of the dry mustard. You can also use dill pickle relish for a sour kick. Always drain the relish well to keep the egg filling from becoming too wet. I put relish in a fine-mesh strainer and press the liquid out with a spoon.
Optional Garnishes:
- Fresh and flavorful culinary herbs like chives or parsley. Also try sesame seeds, sliced black olives, or paprika (sweet or smoked)
Please see the recipe card for the exact quantities.
How to Make Classic Deviled Eggs with Relish
Step 1 - Cook the Eggs. Fill a medium saucepan with cold water and bring to a full boil. Using a slotted spoon, add the eggs to the boiling water, reduce heat, and let them simmer for 12 minutes.
Drain the eggs and rinse well with cold water. Add cold water and ice to the pan and let the eggs cool for 12 minutes.
Crack the large end of the eggshell and lightly roll each egg on a hard surface to loosen the eggshell. Peel the eggs.
For more tips on cooking hard boiled eggs, including troubleshooting solutions to problems, check out my post, Perfect Hard Boiled Eggs.
Step 2 - Prepare Eggs for Filling. Cut the eggs in half lengthwise and remove yolks.
Step 3 - Make the Filling. Place the yolks in a small bowl. Mash the yolks with a fork and add 2 tablespoons of the mayonnaise and mix well. Stir in the salt, dry mustard, and pickle relish.
Continue to add mayonnaise one teaspoon at a time, until the mixture is moist but still stiff. Taste and adjust seasoning as needed.
You can use an electric hand mixer to make the deviled egg filling, but I find a fork works well for small quantities, such as this recipe for 12 half eggs.
Step 4 - Fill the Eggs. Use a spoon or a piping bag to fill each halved egg with the filling.
Plate the eggs and garnish as desired. Serve & Enjoy!
My Top Tip
♡ Invert the Eggs. If possible, place the uncooked eggs upside down in the fridge overnight to center the yolks. Placing them upside down for 24 hours will allow the yolk to become more centered in the egg when you boil them.
Food Safety
Deviled eggs are highly perishable. Always refrigerate them immediately after preparing them.
Do not leave them at room temperature for more than 2 hours and do not expose them to intense sunlight or heat for more than 1 hour.
Make-Ahead & Storage
You can make these deviled eggs in advance with these tips:
- You can boil your eggs up to 3 days in advance. Do not peel the eggs. Store them in the refrigerator in their shell.
- You can also boil and peel your eggs up to 24 hours in advance and store them in a single layer in an airtight container in the refrigerator. Please note that the eggs can become misshapened, if they are stacked upon each other.
- Prepare the deviled yolk mixture earlier in the day and refrigerate it in an airtight container. Fill the eggs just before serving.
- OR... Fill the eggs, plate them, and cover with plastic wrap. Refrigerate for up to 6 hours before serving.
- Garnish just before serving for a fresh look.
- Store leftover deviled eggs in a sealed airtight container in the refrigerator for up to 2 days.
- Do not freeze.
More Delicious Appetizers You'll Love
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📖 Recipe
Classic Deviled Eggs with Relish
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Ingredients
- 6 Large Eggs
- 2 to 3 Tablespoons Mayonnaise, or Miracle Whip Salad Dressing
- ¼ Teaspoon Salt
- 1 Teaspoon Dry Mustard
- 2 Teaspoons Sweet Pickle Relish, Well Drained
Optional Garnishes:
- Finely Cut Chives
- Sesame Seeds
- Sliced Black Olives
- Sweet or Smoked Paprika
Instructions
- Cook the Eggs. Fill a medium saucepan with cold water and bring to a full boil. Using a slotted spoon, add the eggs to the boiling water, reduce heat, and let them simmer for 12 minutes.Drain the eggs and rinse well with cold water. Add cold water and ice to the pan and let the eggs cool for 12 minutes.Crack the large end of the eggshell and lightly roll each egg on a hard surface to loosen the eggshell. Peel the eggs.6 Large Eggs
- Prepare Eggs for Filling. Cut the eggs in half lengthwise and remove yolks.
- Make the Filling. Place the yolks in a small bowl. Mash the yolks with a fork and add 2 tablespoons of the mayonnaise and mix well. Stir in the salt, dry mustard, and pickle relish. Continue to add mayonnaise one teaspoon at a time, until the mixture is moist but still stiff. Taste and adjust seasoning as needed.You can use an electric hand mixer to make the deviled egg filling, but I find a fork works well for small quantities, such as this recipe for 12 half eggs.1 Teaspoon Dry Mustard, ¼ Teaspoon Salt, 2 Teaspoons Sweet Pickle Relish, 2 to 3 Tablespoons Mayonnaise
- Fill the Eggs. Use a spoon or pipe the filling into each halved egg. Plate the eggs and garnish as desired. Serve & Enjoy!Finely Cut Chives, Sesame Seeds, Sliced Black Olives, Sweet or Smoked Paprika
Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
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Jan Nunes says
We love to serving these Deviled Eggs when entertaining! They are the perfect bite for bridging the time between when the first guests arrive and when the dinner is ready to be served.