Featured Comment
From Susan: “Excellent recipe. I’ve made these multiple times, never runny and taste is tangy and satisfying.”
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!”
From Kylie: “WOW! That sweet relish is the best addition. These were a huge hit at our book club.”
Recipe Overview
⏱️ Time to Taste: About 40 minutes
✨ Texture: Creamy, smooth, and rich filling paired with tender egg whites.
🥣 Ease: Easy (Made with a foolproof method for perfectly cooked eggs every time)
🥚 Equipment Needed: Medium saucepan, mixing bowl, fork or hand mixer, and piping bag or zip-top bag (optional).
🎉 Best For: Easter, holiday gatherings, potlucks, BBQs, picnics, and easy party appetizers.
❤️ Why You’ll Love It: These deviled eggs are creamy, flavorful, and dependable. The sweet relish adds the perfect balance of tang and sweetness, making them a classic appetizer everyone loves.
I firmly believe the best deviled eggs start with perfectly cooked hard-boiled eggs. There’s nothing more frustrating than trying to peel eggs that stick to the shell or slicing into yolks that are undercooked or overdone. After years of making deviled eggs for holidays and family gatherings, I’ve perfected my method.
Pair that with a creamy filling made with mayonnaise, mustard, and sweet relish, and there’s a reason this recipe makes my top 25 gluten-free Easter recipes year after year!
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: You can use any brand you like or even Miracle Whip! My favorite brand is Hellman’s.
- Mustard: I like to use yellow mustard for this recipe. Dijon works too for a little extra tang!
- Sweet relish: This is my secret ingredient for balancing the tang with just a touch of sweetness!
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 exactly 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
- 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!
- 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 zip-top bag with the corner cut off to make the process easier!
What Do These Deviled Eggs Taste Like?
These deviled eggs are creamy, rich, and perfectly balanced with tangy mustard, smooth mayonnaise, and just enough sweet relish to balance every bite. I love how they work equally well on a holiday table as they do at a summer cookout!
Can I Use Miracle Whip Instead Of Mayonnaise?
Yes! Miracle Whip can be used instead of mayonnaise in deviled eggs. It will give the filling a slightly sweeter, more seasoned flavor because it contains added sugar and spices compared with traditional mayonnaise. If you prefer a sweeter deviled egg filling, Miracle Whip is a great option. For the classic creamy deviled egg flavor, mayo is the best choice.
How Long Can Deviled Eggs Sit Out?
Because they contain eggs and mayonnaise, they should not sit out at room temperature for more than 2 hours (or 1 hour if out in the summer heat).
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: You can cook and peel the eggs up to 1 day in advance and store them in an airtight container in the refrigerator.
You can also halve the eggs and prepare the filling a day ahead. Store the filling in an airtight container with plastic wrap pressed directly on the surface and keep the egg white halves in a separate container. If the filling is too stiff to pipe, I’ll let it sit out at room temperature for just a few minutes so it softens slightly and is easier to pipe.
To Store: Deviled eggs taste best within 1-2 days of making them. They’ll keep in an airtight container in the fridge for up to 3 days, but may start releasing moisture.
To Freeze: I don’t recommend freezing deviled eggs. Freezing and thawing changes the texture and makes them watery.
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 July 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.