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Deviled Eggs with Relish

Deviled eggs with relish have a smooth, tangy yolk filling tucked into tender egg whites. Sweet pickle relish, yellow mustard, and a sprinkle of paprika make this classic appetizer easy to prepare ahead.
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Prep Time 15 minutes
Cook Time 12 minutes
chilling 30 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
  • 6 cups cold water
  • 4 cups cold water
  • 2 cups ice
For the filling
  • 0.25 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tsp yellow mustard
  • 0.13 tsp kosher salt
  • 0.13 tsp black pepper
  • 0.13 tsp paprika

Equipment

  • 1 3-quart saucepan

Method
 

Cook the eggs
  1. Place the eggs in a 3-quart saucepan in a single layer and add 6 cups cold water, or enough to cover them by 1 inch.
  2. Bring to a full boil over high heat.
  3. Cover the pan and remove it from the heat.
  4. Let the eggs stand for 12 minutes.
  5. Transfer the eggs to a bowl with 4 cups cold water and the ice.
  6. Chill for 10 minutes, then peel.
Prepare the filling
  1. Halve the eggs lengthwise and transfer the yolks to a medium bowl.
  2. Arrange the whites on a serving platter.
  3. Mash the yolks with the mayonnaise, relish, mustard, salt, and pepper until smooth.
Fill and chill
  1. Spoon the yolk mixture into the egg white halves.
  2. Sprinkle with paprika.
  3. Chill covered for at least 20 minutes before serving.

Notes

For a smooth filling, mash the yolks thoroughly before mixing in the other ingredients. Store covered in the refrigerator for up to 2 days; freezing is not recommended. Use light mayonnaise for a lighter option.