Classic Deviled Eggs with Relish

Close up view of Deviled Eggs with various garnishes on a white platter with lettuce.

Classic Deviled Eggs with Relish

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.

Prep Time 30

Cook Time 15

Total Time 45

Course Appetizer

Cuisine American

Servings Servings

Author Jan Nunes

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

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.

Nutrition

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