Deviled Eggs with Sweet Pickle Relish

Classic deviled eggs are made even better with the addition of homemade relish.

Deviled Eggs with Sweet Pickle Relish
Makes 12
  • ¼ cup mayonnaise
  • 2 teaspoons yellow mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons Sweet Pickle Relish (recipe on page 48)
  • 6 large hard-cooked eggs, cooled completely
  • Garnish: smoked paprika, Sweet Pickle Relish
Sweet Pickle Relish
  • 5 cups finely diced sweet onion (about 2 large onions)
  • 4 cups finely diced unpeeled cucumber, seeds removed
  • 1 cup finely diced green bell pepper
  • 1 cup finely diced red bell pepper
  • ¼ cup kosher salt
  • 1½ cups sugar
  • 1 cup white wine vinegar
  • ¼ teaspoon ground mustard
  • ¼ teaspoon ground turmeric
  1. In a small bowl, combine mayonnaise, mustard, salt, pepper, and Sweet Pickle Relish.
  2. Peel eggs and halve lengthwise. Gently scoop yolks into mayonnaise mixture and stir until well combined. Place egg whites on a serving plate, and chill until ready to serve.
  3. Just before serving, place egg yolk mixture into a small piping bag. Cut ½-inch opening in tip of bag. Pipe yolk mixture evenly into whites. Garnish with paprika and additional Sweet Pickle Relish, if desired.
Sweet Pickle Relish
  1. In a large bowl, add onion, cucumber, bell peppers, and salt. Cover vegetables with ice water and let cool for 2 hours.
  2. Drain vegetables and lay cheesecloth over a large bowl. Pour vegetables into center of cheesecloth. Gather corners of cheesecloth together and gently twist to remove remaining liquid.
  3. In a large pot, bring sugar, vinegar, mustard, and turmeric to a boil over medium-high heat. Add vegetables and cook, stirring frequently, until boiling. Reduce heat to low and simmer until almost all liquid is evaporated, 20 to 25 minutes. Evenly divide relish into 3 glass pint jars with lids. Cover with lid and let cool upside down. When cooled, place in refrigerator for up to 3 weeks.