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Classic Deviled Eggs with Dill Pickle Relish

A plate of perfectly prepared Classic Deviled Eggs with Dill Pickle Relish, topped with paprika and fresh dill.
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Make classic deviled eggs with a bright, tangy flavor boost from dill pickle relish. This recipe yields a creamy filling perfect for any gathering.

Ingredients

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  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons dill pickle relish, drained well
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Paprika, for garnish
  • Optional: Finely chopped fresh dill or chives, for garnish

Instructions

  1. Place eggs in a single layer in a saucepan. Cover eggs with cold water by about one inch.
  2. Bring the water to a full, rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
  3. Immediately transfer the eggs to an ice bath (a bowl filled with ice and cold water) and let them cool completely for at least 15 minutes. This stops the cooking process and helps with peeling.
  4. Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Place the empty white halves on a serving platter.
  5. Mash the yolks thoroughly with a fork until no lumps remain.
  6. Add the mayonnaise, drained dill pickle relish, mustard, white vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy. Taste and adjust seasoning if needed.
  7. Spoon or pipe the yolk mixture back into the egg white halves. For piping, use a pastry bag fitted with a star tip.
  8. Chill the filled eggs for at least 30 minutes before serving.
  9. Just before serving, lightly sprinkle the tops of the eggs with paprika and optional fresh dill or chives.

Notes

  • For easy peeling, crack the shell all over and peel under cool running water.
  • If you prefer a smoother filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
  • Drain the relish thoroughly; excess liquid will make the filling runny.
  • You can make the filling up to 24 hours ahead of time and store it covered in the refrigerator. Fill the egg whites just before serving.

Nutrition

Find it online: https://eatableempress.com/classic-deviled-eggs-with-dill-pickle-relish/