Description
Classic Deviled Eggs with a tangy twist of sweet pickle relish, creamy mayonnaise, and a hint of mustard. Perfectly boiled eggs filled with a smooth, flavorful yolk mixture, garnished with paprika for a vibrant finish. Ideal for parties, picnics, or as a tasty appetizer.
Ingredients
Scale
Eggs
- 6 large eggs, room temperature preferred
Yolk Filling
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 2 tbsp sweet pickle relish
- Salt to taste
- Pepper to taste
- Paprika for garnish
Instructions
- Boil Eggs: Place the eggs in a covered pot of water and bring to a boil. Let them cook for 12 minutes to ensure firm yolks. Immediately transfer the eggs to an ice bath and let cool for 5 minutes to stop the cooking process and make peeling easier.
- Peel and Halve: Carefully peel the cooled eggs to avoid breaking. Slice each egg lengthwise and gently remove the yolks from the whites, keeping the whites intact to hold the filling.
- Prepare Filling: In a bowl, mash the yolks and mix in mayonnaise, yellow mustard, and sweet pickle relish. Season with salt and pepper to taste. Blend until the mixture is completely smooth and creamy.
- Fill and Garnish: Spoon or pipe the yolk mixture back into the hollowed egg whites. Sprinkle paprika evenly over the top for a pop of color and flavor. Chill before serving for best taste.
Notes
- For easier peeling, use eggs that are at least a few days old and allow them to come to room temperature before boiling.
- Use a piping bag or a zip-top bag with a corner cut off to fill the egg whites neatly.
- Chill the deviled eggs for at least 30 minutes before serving to let flavors meld and improve texture.
- Adjust the amount of sweet pickle relish based on your preferred level of sweetness and texture.
- For a different flavor profile, try substituting Dijon mustard or adding a dash of hot sauce to the yolk mixture.
