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Deviled Eggs with Relish

Creamy, zesty deviled eggs that are quick to prepare, perfect for parties, and always a crowd favorite!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 big big eggs Older eggs peel easier!
  • 4 tablespoons mayonnaise You can substitute with Greek yogurt or avocado for a healthier option.
  • 1 teaspoon Dijon mustard
  • 3 tablespoons relish Can be swapped for sriracha for a spicy twist.
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/8 teaspoon paprika powder Sprinkle for garnish.

Method
 

Preparation
  1. Place the raw eggs in a medium saucepan and fill with cold water, leaving at least 1-2 inches above the eggs.
  2. Bring to a rolling boil over high heat.
  3. Remove the pan from heat, cover it, and let it sit for 15 minutes.
  4. Transfer the eggs to a bowl of ice water and let them cool for five minutes.
  5. Carefully crack and peel the egg shells.
  6. Slice each egg in half lengthwise using a sharp knife.
  7. Gently remove the yolks and place them in a separate bowl. Arrange the egg white halves on a serving platter.
Mixing
  1. Using a fork, mash up the yolks. Add the rest of the ingredients and mix until well blended.
  2. Transfer the egg paste into a piping bag or use a small plastic bag with a corner cut off to pipe the egg yolk mixture into the whites.
Serving
  1. Sprinkle with more paprika (or chili powder) and garnish with chopped parsley or celery leaves if desired.

Notes

These deviled eggs are best enjoyed fresh but will keep well in the fridge for up to 2 days. Store them in an airtight container to maintain their creamy texture. You can prepare the filling a day in advance.