Deviled Eggs with Relish (Best Classic Recipe!)

12 servings

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!

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

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.

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!

RECIPE 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.