Erin’s Recipe Rundown
I firmly believe the key to the BEST deviled eggs is learning how to perfectly hard boil eggs every time. Nothing is worse than trying to peel them and dealing with stubborn shells or cutting into them and finding underdone yolks.
After that, it’s all about finding the right balance of tangy and sweet. Over the years I’ve gotten my method down pat and had to share it!
Why You’ll Love Them: These deviled eggs are one of my go-to dishes for parties and BBQs. They’re always a hit! This recipe is simple, reliable, and easy to recreate, so you can bring party-worthy deviled eggs to all your gatherings.
Top Tip: For perfectly cooked eggs, cook them for 18 minutes off direct heat, then immediately transfer them to an ice bath to stop the cooking process.
xoxo erin
Featured Comment
From Ella: “This is a go-to for family gatherings. Creamy with a hint of tang, they disappear fast! I love sprinkling paprika for that extra touch. Delicious!”
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these deviled eggs with relish. Jump to the recipe card below for the exact measurements.
- Eggs: I use large eggs for this recipe, but any size works. You can always adjust the condiments a bit to taste.
- Mayo: My favorite brand is Hellman’s, but you can use any brand you like or even Miracle Whip!
- Mustard: I like to use yellow mustard for this recipe, but Dijon works too.
- Sweet relish: This is my secret ingredient for balancing the tang with just a touch of sweetness!
For more Easter recipes, you also might like these top 25 gluten-free Easter recipes, Easter snacks, Easter fruit salad, the best gluten-free Easter desserts, and gluten-free carrot cake.
How to Make Deviled Eggs with Relish
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
My foolproof method: I cover the eggs with water and bring them to a boil, but only boil them for 1 minute directly on the heat. From there, I place the lid on the saucepan and remove it from the heat so the eggs cook gently in the hot water.
Ice bath: After 18 minutes, I quickly drain the water and place the eggs in an ice bath. This not only stops them from cooking further, but also makes peeling so much easier!
Slice and mix: After slicing the eggs in half lengthwise, I throw all the yolks in a medium bowl and mix in the other ingredients. I just use a fork to mash everything together, then decide if a little extra mayo is needed for the perfect creamy consistency.
Fill and top: I like to use a piping bag to fill the egg whites, but a spoon works great too! A sprinkle of paprika is a classic touch, but I love adding a small slice of sweet gherkin pickle to make them extra special. Enjoy!
Deviled Egg Tips
- Get creative: Classic deviled eggs are made with mayonnaise, mustard, and relish, but you can get creative with the ingredients! I like adding a dash of hot sauce to the filling, then a sprinkle of paprika and sweet gherkin pickles for garnish. You could also try adding bacon, cheese, or avocado!
- Use a piping bag: I love how piping the filling makes this easy appetizer look so much fancier! You can add decorative touches like swirls or rosettes to get a professional look. You don’t even need a pastry bag, just use a plastic bag with the corner cut off to make the process easier!
More Appetizer Recipes
Deviled Eggs with Relish (Best Classic Recipe!)
Ingredients
- 12 large eggs
- ¼ cup mayonnaise
- 3 tablespoons sweet relish
- 1 tablespoon yellow mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- dash Tabasco sauce, optional
- paprika for sprinkling
- Sweet gherkin pickles, for garnish
Instructions
MAKE THE HARD-BOILED EGGS:
- Place eggs in a large saucepan and cover with water. Bring to a boil.
- Boil for one minute, cover with lid, and remove from heat. Allow the eggs to sit covered for 18 minutes, then drain and transfer to an ice bath.
- Peel the eggs and set aside.
MAKE THE DEVILED EGGS:
- Slice eggs in half lengthwise.
- Scoop the yolks into a medium-sized bowl.
- Add the mayonnaise, sweet pickle relish, mustard, salt, pepper, and Tabasco sauce. Use a fork to mash well. Add a little more mayonnaise if needed for a creamy consistency.
- Spoon or pipe the filling into each egg white. Sprinkle with paprika and top with a small slice of sweet gherkin pickle if desired. Enjoy!
Notes
Nutrition
This post was originally published in March 2023. It was updated with new photos and instructions in April 2026.
Excellent recipe! My whole family loved them!
Yay! We’re so pleased the recipe was a hit with the whole family. Thank you for the rave review, Kim!
Excellent recipe. I’ve made these multiple times, never runny and taste is tangy and satisfying.
Making these again for Easter! So delicious and flavorful!
This is a go-to for family gatherings. Creamy with a hint of tang, they disappear fast! I love sprinkling paprika for that extra touch. Delicious!
WOW! That sweet relish is the best addition. These were a huge hit at our book club.