Who can resist a big platter of deviled eggs? Our FAVORITE way to make deviled eggs is with sweet relish.
They’re perfect for perfect for the holidays, Easter, potlucks, parties and more!
Looking for a recipe to use up those dyed Easter eggs? You’re in luck! Deviled eggs are the perfect Easter dinner treat. But let’s be real—they’re just as great for family gatherings any time of year!
Deviled eggs are a party staple, but this version is truly superior to the classic appetizer! I love adding sweet dill pickle relish for a bit of sweetness and crunch.
When paired with the creamy richness of the filling and perfectly cooked hard boil eggs, it’s truly divine!
These eggs look beautiful and impressive, especially if you pipe the filling into the egg. Believe me—they WILL be gone in a flash at your next family dinner or party!
Table of Contents
How Long to Boil Eggs for Deviled Eggs
To get perfect hard-boiled eggs, cook eggs for 18 minutes off direct heat.
Here’s how it works: place eggs in a large saucepan and cover with water. Bring to a boil. Boil for one minute, cover with the lid, and remove from heat. Let the eggs sit for 18 minutes.
At this point, drain and transfer your eggs to an ice bath to stop the cooking. Peel the eggs and set aside.
How Long Are Deviled Eggs Good For?
Deviled eggs taste best within two days after preparation. But you can safely eat them up to three or four days after making them. Just use your best judgment (and a quick sniff test!) to make sure they’re still okay to eat.
Why You’ll Love This Recipe
- Great for parties
- Perfect Easter dinner
- Tangy, sweet, and creamy
- Eye-catching appetizer
For more appetizers check out these recipes for artichoke dip, bacon-wrapped dates, and caramelized onion dip.
For more Easter recipes, you also might like these easter snacks, easter fruit salad, and gluten-free carrot cake.
Ingredients You’ll Need
Here’s what you’ll need to make this classic recipe with a twist:
- Eggs: You can use any fresh eggs for this recipe, but I usually use large eggs.
- Mayo: Use your favorite brand of mayo for these deviled eggs. I like Hellman’s! You could also use Miracle Whip, if you prefer. You might like this article on does mayo have dairy.
- Mustard: I like to use yellow mustard for this recipe, but you could also use dijon mustard.
- Salt and pepper: You’ll add a 1/4 teaspoon of salt and pepper to balance out the flavors of the filling.
- Sweet relish: Sweet relish is the secret ingredient in these delicious deviled eggs!
How to Make This Recipe
MAKE THE HARD-BOILED EGGS:
- Place eggs in a large or medium saucepan and cover with water. Bring to a rolling 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 a bowl of ice water for easy peeling.
- Peel the eggs and set aside.
MAKE THE DEVILED EGGS:
- Slice eggs in half lengthwise.
- Scoop the yolks into a small bowl to make the deviled egg filling.
- Add the mayonnaise, sweet pickle relish, mustard, salt, pepper, and Tabasco sauce. Use a fork to mash yolks and other ingredients well. Add a little more mayonnaise to the mashed yolks if needed for a creamy consistency.
- Spoon or pipe the deviled egg mixture into the egg halves. Sprinkle with smoked paprika and top with a small slice of sweet gherkin pickle if desired. Enjoy!
Storage Instructions
Store in an airtight container in the fridge. Deviled eggs taste best within two days of preparation, but they’re safe to eat within three to four days.
FAQs
Traditional deviled egg recipes usually call for relish rather than pickles. But you can use pickles as a substitute, since relish is made from chopped-up pickles!
Deviled eggs are a great side dish for grilled or roasted meats, hamburgers and potato salad, sandwiches, appetizers like cheese and crackers, or with brunch dishes like quiche and bacon.
Dill relish is made from chopped pickles, vinegar, and other seasonings. It’s typically sweeter than plain dill pickles, and used as a condiment, rather than a snack or sandwich topping.
Expert Tips & Tricks
- Start with perfectly-cooked eggs: To avoid overcooking, use a timer and be careful not to over-boil. Once the eggs are cooked, cool them quickly by placing them in ice water, which will help the shells come off more easily.
- Get creative with the filling: 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 and a sprinkle of paprika. Then add Sweet gherkin pickles for garnish. You could also try adding bacon, cheese, or avocado!
- Use a piping bag for a professional look: Add decorative touches like swirls or rosettes to get a professional look! You can use a pastry bag or a plastic bag with the corner cut off to make the process easier.
MORE RECIPES TO TRY
I hope you love this delicious appetizer recipe as much as we do! If you try these deviled eggs, be sure to leave me a comment/rating below. I’d love to hear from you!
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
- Start with perfectly-cooked eggs: To avoid overcooking, use a timer and be careful not to over-boil. Once the eggs are cooked, cool them quickly by placing them in ice water, which will help the shells come off more easily.
- Get creative with the filling: 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 and a sprinkle of paprika. Then add Sweet gherkin pickles for garnish. You could also try adding bacon, cheese, or avocado!
- Use a piping bag for a professional look: Add decorative touches like swirls or rosettes to get a professional look! You can use a pastry bag or a plastic bag with the corner cut off to make the process easier.
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.