Deviled Eggs With Relish (2024)

Take your deviled eggs to the next level with this subtle spin on the classicparty appetizer. You can't go wrong with our deviled eggs with relish recipe. It’s a sweet, tangy version, which adds pickle relish to the mayo and mustard filling for a subtle kick.

Deviled eggs seem fancy but are simple to make. The ingredients are straightforward and the process is easy, once you’ve made them it becomes routine. Our recipe and tips will help you learn the technique and deviled eggs with relish will become your go-to appetizer. Whether you're hosting a sophisticated co*cktail party or a casual summer cookout, we guarantee they will disappear fast. They’re a crowd-pleaser for all kinds of occasions and every season.

What Are Deviled Eggs With Relish?

As their name suggests, deviled eggs with relish have pickle relish added to their filling. This twist on classic deviled eggs is popular all across the South. Sweet pickle relish is used, along with mayonnaise and mustard, and adds a sweet tang to the deviled yolks. You can use dill pickle relish if you prefer, it will give the eggs a more savory, herbal flavor.

The Best Way to Add the Filling to the Egg Whites

Use a dessert spoon or any longer narrow spoon to mound the filling into the eggs. Do not use a measuring spoon, it is too round. You can also pipe the filling into the eggs using a piping bag and your favorite piping tip, or make a piping bag from a small freezer bag by snipping off one corner to pipe through.

Making Deviled Eggs With Relish Ahead

Deviled eggs can be made up to one day ahead, then covered tightly and refrigerated. If you make them further ahead than that, the filling will dry out.

Our favorite way to get ahead with deviled eggs is to boil and peel the eggs and make the filling. Then, refrigerate the filling and the whites separately, with plastic wrap pressed onto the surface of the filling, and assemble just prior to serving.

1. Place eggs in pan with water:

   Place eggs in a medium saucepan; add cold water to cover by 1 inch.

   

2. Cook eggs:

   Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes.

   

3. Cool eggs:

   Drain, and run eggs under cold water to cool.

   

4. Combine mayonnaise, mustard, and relish:

   Meanwhile, in a medium bowl, mix together mayonnaise, relish, mustard, and a large pinch of cayenne.

   

5. Peel and halve eggs:

   Peel eggs, and halve lengthwise.

   See Also

   Sriracha Deviled Eggs - Once Upon a Chef

   

   To peel eggs without the mess, fill a medium bowl with cool water. Crack the shell gently on a work surface, being careful not to mar the egg whites. Then peel each egg under the water, letting the shells fall into the bowl as you work.

   

   For pristine egg halves, wipe the blade of your knife with a dish towel between each slice.

6. Remove yolks:

   Carefully remove yolks to bowl with mayonnaise mixture, leaving whites intact.

   

7. Add yolks to mayonnaise mixture:

   Mash egg yolks with mayonnaise mixture until smooth; season with salt.

   

8. Add filling to egg whites:

   Mound into egg whites. Sprinkle with paprika just before serving, if desired.

   

Frequently Asked Questions

Why do deviled eggs weep (and how to prevent it)?

If the filling is too runny, deviled eggs may weep. Follow our recipe precisely to avoid this problem. Also, make sure the egg whites are cool before filling them and, don’t let the finished deviled eggs sit out in a hot room or leave them in the sun before serving.

What are the best eggs to use?

We use large chicken eggs for our deviled eggs with relish, and for most of our recipes. You can certainly use extra large-sized eggs if you prefer but you may need to make more filling.

Culinary wisdom says that fresh eggs from your backyard chickens or a farmers’ market are more difficult to peel after hard cooking. As most of us buy eggs in the supermarket, this is not an issue.

How can you transport deviled eggs if you don’t have a deviled egg tray?

One option is to assemble the eggs at your destination rather than transporting finished deviled eggs: Boil and halve the eggs and make the filling. Then cool, refrigerate, and transport both elements separately.

As an alternative to a deviled egg tray use an egg carton (preferably plastic), or a muffin or mini muffin tin to carry the deviled eggs.

Try Our Other Deviled Egg Recipes

• Classic Deviled Eggs
• Smoked Salmon Deviled Eggs
• Miso-Sriracha Deviled Eggs
• Herbed Deviled Eggs
• Olive-Garlic Deviled Eggs