If there’s one crowd-pleaser I can never resist at a picnic or family brunch, it’s Deviled Eggs with Relish. This recipe blends creamy, tangy, and crunchy in every bite—thanks to a generous scoop of pickled relish and a punch of dry mustard. Prepare to turn a humble staple into the dish everyone keeps reaching for!
Why You’ll Love This Recipe
- Classic Nostalgia Meets Tangy Twist: Your favorite party snack gets a lively boost with sweet, briny relish and a hint of sharp mustard.
- So Easy, So Impressive: With simple steps and accessible ingredients, these Deviled Eggs with Relish turn out fabulous every time—even for beginners.
- Customizable for Any Occasion: Dress them up for a holiday platter or keep them casual for a snack—they’re always a hit.
- Bright Pops of Color & Crunch: The green onions and relish don’t just add flavor—they make your eggs look as irresistible as they taste.
Ingredients You’ll Need
Deviled Eggs with Relish are all about making classic flavors sing with a handful of pantry staples and fresh touches. Each ingredient plays a starring role in creating that unforgettable balance of creamy, bright, and savory—for a snack that disappears in moments!
- 6 whole Organic Eggs: Eggs are the star of the show—choose organic for a rich, golden yolk and extra flavor.
- 4 TBSP Duke’s Mayonnaise: This mayo is famous for its tang and creaminess, but any good-quality mayo works.
- 2 TBSP Pickled Relish: Adds that irresistible sweet-and-tangy crunch that sets these deviled eggs apart.
- 1 TBSP Apple Cider Vinegar: Brings brightness and a lively zip that wakes up the filling.
- 2 tsp Coleman’s Dry Mustard Powder: Offers a punchy kick and depth without overwhelming the eggs.
- 1/2 tsp Kosher Salt: Enhances every flavor—don’t skip it!
- Cracked Pepper: For seasoning and a hint of gentle heat.
- 1 bundle Green Onions: Sprinkle these on top for color, crunch, and a burst of freshness.
Variations
The beauty of Deviled Eggs with Relish is how adaptable they are—you can tailor them to fit what you have on hand, spice preferences, or dietary needs. Feel free to experiment (it’s honestly hard to go wrong here) and make them your own!
- Swap the Relish: Try dill relish instead of sweet, or add finely chopped bread-and-butter pickles for extra tang and texture.
- Make Them Spicy: Stir in a dash of hot sauce or a sprinkle of cayenne for a kick that keeps guests coming back for more.
- Bacon Lovers’ Edition: Mix in some crisp, crumbled bacon for a smoky, savory twist.
- Mayo Alternatives: Use Greek yogurt or avocado for a creamy, bright update that’s a little lighter.
How to Make Deviled Eggs with Relish
Step 1: Hard Boil & Cool Your Eggs
Gently add your eggs to a pot of boiling water and cook for 10 minutes. Once they’re done, immediately transfer them to an ice water bath—this stops the cooking and makes them easy to peel, while keeping the yolks beautiful and bright.
Step 2: Peel, Slice, and Separate Yolks
Once your eggs are cool, peel off the shells and give them a quick rinse to remove any tiny fragments. Pat them dry, then slice each egg vertically. Carefully pop out the yolks into a medium glass bowl, setting the whites aside on a platter for filling later.
Step 3: Mix Up the Filling
To your bowl of yolks, add the mayonnaise, pickled relish, apple cider vinegar, and dry mustard powder. Use a fork to mash and stir everything until you have a creamy, dreamy filling with bits of relish peeking through—aim for a consistency that’s sturdy but easily spooned or piped.
Step 4: Fill and Garnish
Spoon (or pipe, if you’re feeling fancy) the yolk mixture back into each egg white. Sprinkle with chopped green onions, a light shower of cracked pepper, and just a touch of extra salt if you like. Your platter of Deviled Eggs with Relish is ready to shine!
Pro Tips for Making Deviled Eggs with Relish
- Ice Bath Magic: After boiling, plunge your eggs into super cold water—this not only prevents that green ring around the yolk but makes peeling a breeze!
- Mash for Texture: Don’t overwork your filling; a little texture from the yolks and relish keeps every bite interesting and irresistible.
- Piping Perfection: Use a piping bag or a zip-top bag with the tip snipped off to fill your eggs neatly—it’s quicker and makes for a stunning presentation.
- Green Onion Garnish: Add your chopped green onions just before serving so they stay vibrant and crisp rather than wilting in the fridge.
How to Serve Deviled Eggs with Relish
Garnishes
These eggs shine with a simple topping of green onions, but you can sprinkle smoked paprika, chives, or even a dash of flaky sea salt for an extra burst of flavor and color. Feel free to let your creativity (or your spice rack) be your guide!
Side Dishes
Deviled Eggs with Relish pair delightfully with everything from crisp vegetable platters, crunchy chips, to fresh salads. If you’re serving them for brunch, a bowl of fruit or a plate of buttery croissants complement their creamy, tangy filling perfectly.
Creative Ways to Present
Arrange Deviled Eggs with Relish on a bed of microgreens or lettuce leaves for a gorgeous, vibrant look. Or nestle them into colorful mini-cupcake wrappers for easy grabbing at parties—they’ll look as cheerful as they taste!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (a rare miracle!), keep Deviled Eggs with Relish in an airtight container in the fridge. Separate the filling and whites if possible, but fully assembled is fine for a day or two; just make sure they’re eaten promptly for the best flavor and texture.
Freezing
Deviled eggs don’t freeze well—the texture of both the whites and the creamy filling suffers after thawing. For best results, prepare and enjoy them fresh!
Reheating
Deviled eggs are meant to be served chilled or at cool room temperature, so reheating isn’t needed or recommended. To refresh leftovers, simply remove from the fridge about 20 minutes before serving to take the chill off.
FAQs
-
Can I prepare Deviled Eggs with Relish ahead of time?
Absolutely! You can boil and peel the eggs up to three days in advance and store them (unpeeled or peeled) in the refrigerator. For the freshest taste, prepare the filling and assemble the eggs the day you plan to serve them.
-
What kind of relish works best?
You can use either sweet or dill relish depending on your preference. Sweet pickle relish brings a traditional, subtly sweet bite, while dill gives a tangier, sharper flavor profile. Both taste fantastic and give the Deviled Eggs with Relish their signature crunch and zest.
-
How do I get smooth, lump-free filling?
The key is to mash the yolks thoroughly with the other wet ingredients before adding the relish. A fork works well for a rustic texture, but if you want it super smooth, try pressing yolks through a fine mesh strainer or using a hand mixer briefly.
-
Can I add other mix-ins to Deviled Eggs with Relish?
Definitely! Finely diced celery, a touch of hot sauce, or crumbled cooked bacon can all be mixed into the filling for your own signature twist, just don’t overload—the eggs are perfect when balanced.
Final Thoughts
There’s truly nothing like a platter of Deviled Eggs with Relish to bring people together and spark plenty of smiles. Whether you’re making them for a holiday, picnic, or just because, these creamy, tangy bites are simply irresistible. I hope you give this recipe a try—you just might discover your new party favorite!
Print
Deviled Eggs with Relish Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 deviled egg halves 1x
- Category: Appetizer
- Method: Mixing, Boiling
- Cuisine: American
- Diet: Vegetarian
Description
These Deviled Eggs with Relish are a classic appetizer perfect for any gathering. Creamy, tangy, and with a hint of crunch, they are sure to be a crowd-pleaser.
Ingredients
Eggs:
- 6 whole Organic Eggs, hardboiled + halved vertically
Deviled Egg Filling:
- 4 TBSP Dukes Mayonnaise
- 2 TBSP pickled relish
- 1 TBSP apple cider vinegar
- 2 tsp Coleman’s Dry Mustard Powder
- 1/2 tsp Kosher salt
- Cracked Pepper
- 1 bundle Green Onions
Instructions
- Prepare Eggs: Hard boil a dozen eggs for approximately 10 minutes. Allow them to cool in an ice water bath, then peel, wash, pat dry, and slice each egg vertically.
- Make Filling: In a medium-sized bowl, spoon out the yolks. Add mayonnaise, relish, apple cider vinegar, and dry mustard. Mash and mix until smooth.
- Assemble: Fill each egg white half with the yolk mixture. Top with chopped green onions. Season with salt and pepper to taste.
Notes
- You can sprinkle paprika or dill on top for added flavor.
- For a spicy kick, add a dash of hot sauce to the filling.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 190mg
