Meaningful Eats
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!
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
Gluten-Free: This recipe is naturally gluten-free. If customizing with extra condiments or toppings, just make sure to check the labels!
Dairy-Free: This recipe is naturally dairy-free. Check out this article on does mayo have dairy.
Nut-Free: This recipe is naturally nut-free.
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 fridge. 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. Let the filling sit at room temperature for about 30 minutes so it’s easy to work with, then fill.
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.
Nutrition
Calories: 100kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 166mg | Sodium: 185mg | Potassium: 65mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 0.04mg | Calcium: 26mg | Iron: 1mg