Deviled Egg Recipe with Relish: The Perfect Appetizer!

Do you know what separates an average party from an unforgettable one? The appetizers. You know, the little snacks that you serve before you bring out the cocktails. When it comes to appetizers, what’s better than eggs? You’ve probably seen the spicy pickled eggs at your local bar, behind the counter. This deviled egg recipe with relish stands out from the others, as it’s just so simple and delicious.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Deviled Egg Recipe With Relish
• Comments

Ingredients

• Eggs — 8-10 pcs., large.
• Mayonnaise — 3 tbsp.
• Sweet relish — 1 ½ tbsp.
• Yellow mustard — 1 ½ tbsp.
• Salt and pepper — to taste.

Instructions

1. Boil the eggs for hard-boiled ones.

2. Put them on ice to cool them.

3. Whisk together mayonnaise, sweet relish, salt, pepper, and yellow mustard in the mixing bowl. 

4. Once the eggs are cooled, slice them in half and remove the yolks.

5. Mash the yolks into small pieces with a fork.

6. Scoop the mashed yolks into the mixture.

7. Mix well until combined.

8. Place the mixture into the egg whites, evenly, and without spilling any.

9. Optional — you can use a piping bag to place the mixture into the egg whites.

10. Garnish and serve.

Substitutions

• Vinegar — If you do not have relish or want to make a change, go ahead and use vinegar instead. Both provide the acidity that this recipe needs.

• Regular pickle relish — This one’s not only a great substitute for those who are short on sweet relish, but it is incredibly useful for those who like a keto-friendly version of this deviled egg recipe with relish. However, keep in mind that swapping sweet relish for regular pickle relish will result in a loss in taste.

Variations

• Garnish it — The deviled eggs won’t just taste the same without the garnish. Add a dust of paprika before serving.

• Not spicy enough? — If this deviled egg recipe with relish doesn’t hit the sweet spot for you, add some pickled jalapenos to heat things.

• Smear it — You can also smear this beauty on your toast.

Equipment

• Medium-sized mixing bowl.

• Measuring cups and spoons.

• Whisk.

• Piping bag, optional.

Storage

• You can store the deviled eggs in an airtight container in your fridge for up to a week. Look for a change in odor and looks. If you can spot some, it’s time to throw them away.

Tips

• Make ahead — If you find yourself short on time, you can always make deviled eggs beforehand. Just store them in your freezer safely, and pop them when it's time. However, these taste the best fresh. So, making them the day before is probably the best idea for making ahead.

• Boil an extra — If you feel like the fillings are just not enough to fill the egg whites, boil extra eggs to only use the yolks, not the whites. This way, the egg whites will look more stuffed.