5.0 from 3 votes
Deviled Eggs with Relish
While you can never go wrong with classic deviled eggs, these southern style Deviled Eggs with Relish are a delicious variation on the popular appetizer and side dish!
Prep Time
15 mins
Total Time
15 mins
Servings: 12 deviled eggs
Calories: 73 kcal
Course:
Side Dish , Breakfast , Appetizer , Snacks , Brunch
Cuisine:
American
Ingredients
- 6 hard boiled eggs clink the link for how to hard boil eggs
- ¼ cup mayonnaise
- 1 ½ tablespoons sweet relish
- ½ teaspoon Dijon mustard or yellow mustard
- 1 dash hot sauce Tabasco or Franks Red Hot
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Hard boil 6 eggs in boiling water with 1 teaspoon baking soda for 11 minutes. Transfer to an ice bath for 15 minutes, remove the shells and gently slice the eggs in half. Squeeze the egg whites slightly to remove the egg yolks.
- Add the egg yolks to a medium mixing bowl. Use the back of a fork to mash the yolks into a small crumble.
- Add mayonnaise, dijon mustard, sweet relish, hot sauce, salt and pepper to the bowl with the mashed egg yolks.
- Stir to combine all of the ingredients.
- Place the filling in the refrigerator, along with the egg white halves for at least 30 minutes. This will allow the filling mixture to firm up a bit and will make it easier to pipe the filling into the egg whites.
- Either spoon the egg yolk mixture into the egg whites, or transfer the filling to a piping bag and pipe the filling into the egg whites. Add a sprinkle of paprika and fresh chopped parsley to garnish, if you'd like.
- Serve the eggs immediately or place them back into the refrigerator until you’re ready to serve them. Deviled eggs should always be served cold.
Cup of Yum
Notes
- Prepared deviled eggs can be made ahead and stored in an airtight container in the refrigerator up to 24 hours in advance. I recommend eating any leftover deviled eggs within 3 days of when they’re first prepared.
- Leftover deviled eggs make a delicious addition to a BLT or other sandwiches. Instead of spreading mayonnaise on the bread of the sandwich, simply mash the deviled eggs on the bread.
- If you want your filling to be ultra smooth and creamy, you can add all of the filling ingredients to a food processor and pulse until completely smooth.
- For easy to peel hard boiled eggs, always add 1 teaspoon of baking soda to the boiling water, before adding the eggs. Check out the images from my experiment on how to hard boil eggs to see what a difference it makes. Plus this article is packed with awesome tips and tricks!
- This recipe is naturally gluten free and keto. Each deviled egg contains just 1 carb.
Nutrition Information
Calories
73kcal
(4%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Cholesterol
95mg
(32%)
Sodium
127mg
(5%)
Potassium
34mg
(1%)
Fiber
0.04g
(0%)
Sugar
1g
(2%)
Vitamin A
156mg
(3%)
Vitamin C
0.03mg
(0%)
Calcium
13mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12deviled eggs
Amount Per Serving
Calories 73
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 95mg | 32% |
| Sodium | 127mg | 5% |
| Potassium | 34mg | 1% |
| Fiber | 0.04g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 156mg | 3% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.