Deviled Eggs

We think deviled eggs are always delicious, and the addition of this tangy topping is sure to please.

Deviled Eggs
Makes 12
  • 6 hard-cooked eggs, peeled
  • ½ cup mayonnaise
  • ½ teaspoon chopped fresh dill
  • ¼ teaspoon mustard powder
  • ⅛ teaspoon paprika
  • Winter Vegetable Pickled Relish (recipe follows)
  • Garnish: fresh dill
Winter Vegetable Pickled Relish
  • 2 cups finely chopped carrots
  • 1½ cups finely chopped parsnips
  • 1 cup finely chopped butternut squash
  • 1½ cups white vinegar
  • 1½ cups sugar
  • 2 tablespoons kosher salt
  • 2 teaspoons mustard seed
  1. Cut eggs in half lengthwise and separate yolks from whites. Rinse egg whites and pat dry. In a small bowl, mash egg yolks using a fork or whisk. Add mayonnaise, dill, mustard powder, and paprika; stir until smooth.
  2. Evenly pipe or spoon egg yolk mixture into wells of egg whites. Top with Winter Vegetable Pickled Relish. Garnish with fresh dill, if desired.
Winter Vegetable Pickled Relish
  1. In a large bowl, combine carrots, parsnips, and squash. Evenly divide vegetable mixture between 2 pint-size jars with lids.
  2. In a small saucepan, bring vinegar, sugar, salt, and mustard seed to a boil over high heat. Carefully pour boiling vinegar mixture over vegetables in jars.
  3. Cover with lids and let cool to room temperature. Refrigerate until fully chilled, 4 hours or overnight, before serving. Store in refrigerator for up to 6 months.

In a medium pot, gently place eggs. Cover with water to 2 inches above eggs. Stir in ½ teaspoon baking soda for every 4 cups water. Bring to a boil over high heat. Remove pot from heat and cover; let stand for 8 minutes. Transfer eggs to a bowl of ice water and let cool completely. Peel eggs under cold running water.


Think of these kitchen basics and cooking tips as a starting point from which you can add your favorite flavors to make something totally new.