Deviled Eggs with Pickle Relish

Deviled Eggs with Pickle Relish

Deviled eggs are just begging for a tangy topping like this relish, making these Deviled Eggs with Pickle Relish truly special. 

Deviled Eggs with Pickle Relish
Makes 24
  • 12 hard-cooked eggs, peeled
  • ⅓ cup mayonnaise
  • 2 tablespoons Pickle Relish (recipe follows), plus more for topping
  • ½ teaspoon mustard powder
  • ¼ teaspoon paprika
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • Garnish: paprika
  1. Cut eggs in half lengthwise and separate yolks from whites. Rinse egg whites and pat dry.
  2. In a medium bowl, mash egg yolks using a fork or whisk. Add mayonnaise, Pickle Relish, mustard powder, paprika, salt, and pepper; stir until smooth. Transfer yolk mixture to a pastry bag fitted with a piping tip or cut ½-inch opening in tip of bag. Fill each egg white half with yolk mixture.
  3. Top with Pickle Relish. Garnish with paprika, if desired.
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Pickle Relish
Makes about 1 cup
  • ½ cup finely chopped celery
  • ½ cup finely chopped cucumbers
  • ½ cup finely chopped green bell pepper
  • ½ cup finely chopped white onion
  • ½ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon mustard seeds
  • ½ teaspoon ground turmeric
  • ¼ teaspoon celery seeds
  • ¼ teaspoon crushed red pepper
  1. In a small saucepan, stir together all ingredients and bring to a gentle boil over medium heat. Simmer, stirring occasionally, until vegetables are softened, about 5 minutes.
  2. Remove from heat and let cool to room temperature. Transfer to an airtight container and refrigerate until fully chilled before serving. Store in refrigerator for up to 2 weeks.




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