Sweet Pickle Relish Deviled Eggs (Printable version)

Creamy deviled eggs brightened with sweet pickle relish, mustard and a hint of vinegar—ideal chilled for gatherings.

# Ingredient List:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 2 teaspoons yellow mustard
04 - 2 tablespoons sweet pickle relish
05 - 1 teaspoon white vinegar
06 - Salt and freshly ground black pepper, to taste

→ Garnish

07 - Paprika, for sprinkling
08 - Fresh chives, finely chopped (optional)

# How-To Steps:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let stand for 10 minutes.
02 - Drain and cool eggs under cold running water. Peel carefully.
03 - Slice eggs in half lengthwise. Gently remove yolks and transfer to a medium bowl.
04 - Mash egg yolks with a fork. Add mayonnaise, mustard, sweet pickle relish, white vinegar, salt, and pepper. Mix until smooth and creamy.
05 - Spoon or pipe the yolk mixture back into the egg white halves.
06 - Sprinkle each egg with paprika and garnish with chives, if desired.
07 - Chill until ready to serve.

# Expert Advice:

01 -
  • The sweet pickle relish creates an almost addictive balance of creamy and zesty flavors everybody asks about.
  • These eggs are always the first appetizer to vanish—no matter whether it&aposs family or friends at the table.
02 -
  • Rushing the cooling or peeling step almost always leads to torn egg whites or stubborn shells—give yourself time.
  • Mixing the yolks while they are still warm helps everything blend silkily—cold yolks make the filling lumpy.
03 -
  • Room temperature eggs are less likely to crack when lowered into boiling water.
  • Lining your serving tray with lettuce leaves not only looks pretty but keeps eggs from sliding around.
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