Deviled eggs with pickle relish are a fun twist on a classic snack! Creamy egg yolks mixed with tangy pickle relish make each bite tasty and exciting.
These little bites disappear fast at parties! I always make a double batch because they’re just that good. Serve them chilled for a refreshing treat that everyone loves!
Key Ingredients & Substitutions
Eggs: Large eggs are essential for deviled eggs. If you’re looking for a healthier option, you can use egg whites only, though the flavor won’t be as rich.
Mayonnaise: This adds creaminess. You could also blend in Greek yogurt for a lighter alternative, or use vegan mayo if you’re keeping it plant-based.
Pickle Relish: This gives a nice tang. If you don’t have it, chopped pickles or a splash of pickle juice can work, too. Some people love adding chopped olives for a different flavor!
Dijon Mustard: For a bit of zip, Dijon is perfect. You can swap it with regular mustard or even a bit of hot sauce if you like a kick.
Garnishes: Paprika is classic for color. Fresh dill or parsley adds a nice touch. If you don’t have those, chives or even green onions can give a fresh twist.
How Can I Boil Eggs Perfectly Every Time?
Boiling eggs can be tricky, but it doesn’t have to be! The key is timing and temperature. Here’s a step-by-step guide:
- First, place eggs in a saucepan and cover with cold water. This helps prevent cracking.
- Bring the water to a boil over medium-high heat. As soon as it boils, cover the pan and turn off the heat.
- Let them sit in the hot water for 10-12 minutes depending on how firm you like your yolk. I find 10 minutes gives a nice creamy yolk.
- After cooking, quickly transfer them to an ice water bath for about 5 minutes. This halts cooking and makes peeling easier.
Peeling under running water helps remove stubborn shells! With these steps, you’ll get perfect eggs every time.
Delicious Deviled Eggs with Pickle Relish
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon pickle relish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
- Optional: fresh dill or parsley for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes total. You’ll spend roughly 10-12 minutes cooking the eggs and then 5 minutes cooling them. After preparation, allow at least 15 minutes for the flavors to blend before serving. So, it’s quick and perfect for any gathering!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a saucepan and covering them with cold water. Turn the heat to medium-high and bring the water to a boil. Once the water is boiling, cover the saucepan and turn off the heat. Let the eggs sit in the hot water for 10-12 minutes to cook them perfectly.
2. Cool the Eggs:
After the time is up, carefully transfer the eggs to a bowl of ice water. This will cool them quickly and make them easier to peel. Let them sit in the ice water for about 5 minutes.
3. Peel the Eggs:
When the eggs are cool, gently tap them on a hard surface to crack the shell. Peel the shells off under running water, which helps to remove them more easily while keeping the whites intact.
4. Prepare the Filling:
Slice each peeled egg in half lengthwise. Carefully scoop out the yolks and place them in a mixing bowl. Once all the yolks are in the bowl, mash them with a fork until they are crumbly.
5. Mix the Filling:
Add the mayonnaise, pickle relish, Dijon mustard, salt, and black pepper to the mashed yolks. Stir everything together until the mixture is smooth and creamy. Make sure all the flavors combine well!
6. Fill the Egg Whites:
Using a spoon or a piping bag, fill the hollowed-out egg white halves with the yolk mixture. You can create a nice swirl on top for a pretty presentation.
7. Garnish and Serve:
Sprinkle a little paprika over the filled eggs for an extra pop of color and flavor. If you like, you can also add fresh dill or parsley on top for a fresh touch.
8. Chill Before Serving:
For the best taste, refrigerate your deviled eggs for at least 15 minutes before serving. This allows the flavors to meld beautifully. Enjoy your tasty deviled eggs with pickle relish!
Can I Use Different Types of Mustard?
Absolutely! While Dijon mustard adds a nice tang, you can substitute it with yellow mustard for a milder flavor or spicy brown mustard if you want a bit more kick. Just remember to adjust the quantity if using a stronger mustard flavor!
What’s the Best Way to Store Leftover Deviled Eggs?
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. To prevent the eggs from drying out, you can place a damp paper towel over the eggs before sealing the container.
Can I Make Deviled Eggs Ahead of Time?
Yes, you can make the filling up to a day in advance! Keep the yolk mixture covered in the fridge and fill the egg whites shortly before serving to ensure they stay fresh and visually appealing.
How Can I Make My Deviled Eggs Creamier?
If you prefer creamier deviled eggs, you can add a bit more mayonnaise or a dash of sour cream or Greek yogurt to the yolk mixture. Adjust the seasoning afterward to keep the flavors balanced!
