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
Ingredients
- 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
Instructions
- Cut eggs in half lengthwise and separate yolks from whites. Rinse egg whites and pat dry.
- 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.
- Top with Pickle Relish. Garnish with paprika, if desired.
Notes
TIPS from GRANDMA
Pickle it! Then, make sure you write down your favorite recipes.
Pickle it! Then, make sure you write down your favorite recipes.
Pickle Relish
Makes about 1 cup
Ingredients
- 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
Instructions
- 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.
- 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.
