Classic deviled eggs are made even better with the addition of homemade relish.
Deviled Eggs with Sweet Pickle Relish
Makes 12
Ingredients
- 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
Instructions
- In a small bowl, combine mayonnaise, mustard, salt, pepper, and Sweet Pickle Relish.
- 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.
- 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
- In a large bowl, add onion, cucumber, bell peppers, and salt. Cover vegetables with ice water and let cool for 2 hours.
- 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.
- 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.