Deviled Eggs with Relish
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While you can never go wrong with classic deviled eggs, these southern style Deviled Eggs with Relish are a delicious variation on the popular appetizer and side dish! This recipe uses traditional ingredients like mustard and mayonnaise, but adds sweet relish and a dash of hot sauce for a tasty combination of flavors and textures.
Growing up in Oklahoma, deviled eggs were on the menu at most parties, BBQ’s and brunches. They’re easy to make and always a crowd favorite! One of the things that I love to do when throwing a party is to make a variety of different deviled egg fillings to switch things up a bit.
These deviled eggs with relish feature a delicious filling made with hard boiled egg yolks, mayonnaise, dijon mustard, sweet relish and a dash of hot sauce. This combination of ingredients makes a deviled egg that’s tangy, sweet and salty. If you want to make spicy deviled eggs with relish, simply add a few more shakes of hot sauce into the filling.
This recipe is easy to make and perfect for a party appetizer or side dish at brunch!
Ingredients
- Hard boiled eggs – follow this guide for how to hard boil eggs perfectly every time. You want eggs that peel perfectly so you have a smooth white exterior for your deviled eggs. The yolks should be a creamy yellow, so that they whip deliciously in with the mayonnaise and mustard.
- Mayonnaise – if you’re not a fan of mayo, you can substitute it with sour cream. It will give the recipe just a slightly different taste and texture.
- Sweet relish – I recommend a sweet pickle relish, over dill relish in this recipe, as the sweetness pairs perfectly with the tanginess of the mustard and spice of the hot sauce.
- Dijon mustard – for this recipe, I prefer dijon mustard over yellow mustard for it’s tang and spice. But yellow mustard can also be used in it’s place, if you prefer it over dijon or if that’s simply what you have on hand.
- Hot sauce – Tabasco or Frank’s Red Hot are my go-to hot sauces for this recipe.
- Salt and pepper – a simple seasoning for a delicious dish!
- Paprika + fresh chopped parsley – these optional ingredients are delicious on top of the deviled eggs and make for a great presentation of the dish! If neither of these ingredients are available, you could also use flakey sea salt on top, a dash of cayenne pepper, for extra spice, or finely diced chives.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Hard boil 6 eggs in boiling water with 1 teaspoon baking soda for 11 minutes. Transfer to an ice bath for 15 minutes, remove the shells and gently slice the eggs in half. Squeeze the egg whites slightly to remove the egg yolks.
- Add the egg yolks to a medium mixing bowl. Use the back of a fork to mash the yolks into a small crumble.
- Add the other ingredients to the bowl. Add mayonnaise, dijon mustard, sweet relish, hot sauce, salt and pepper to the bowl with the mashed egg yolks.
- Combine all of the ingredients. Mix all of the ingredients together in the bowl until they’re completely combined and mostly smooth. Since this deviled egg filling contains relish, it won’t be quite as smooth as my classic deviled egg filling.
- Place the filling in the refrigerator, along with the egg white halves for at least 30 minutes. This will allow the filling mixture to firm up a bit and will make it easier to pipe the filling into the egg whites.
- Either spoon the egg yolk mixture into the egg whites, or transfer the filling to a piping bag and pipe the filling into the egg whites. Add a sprinkle of paprika and fresh chopped parsley to garnish. Serve the eggs immediately or place them back into the refrigerator until you’re ready to serve them. Deviled eggs should always be served cold.
Pro tips
- Prepared deviled eggs can be made ahead and stored in an airtight container in the refrigerator up to 24 hours in advance. I recommend eating any leftover deviled eggs within 3 days of when they’re first prepared.
- Leftover deviled eggs make a delicious addition to a BLT or other sandwiches. Instead of spreading mayonnaise on the bread of the sandwich, simply mash the deviled eggs on the bread.
- If you want your filling to be ultra smooth and creamy, you can add all of the filling ingredients to a food processor and pulse until completely smooth.
- For easy to peel hard boiled eggs, always add 1 teaspoon of baking soda to the boiling water, before adding the eggs. Check out the images from my experiment on how to hard boil eggs to see what a difference it makes. Plus this article is packed with awesome tips and tricks!
- This recipe is naturally gluten free and keto. Each deviled egg contains just 1 carb.
What to serve them with
Deviled eggs are the perfect party food! They can be made ahead of time, they’re easy to share and everyone loves them. They’re perfect for a picnic or a delicious snack. They’re also great for serving at an epic brunch, paired with any of these recipes.
More egg recipes
Eggs are a great source of lean protein, as well as vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. They’re a nutritious, low calorie food and an excellent addition to your weekly menu. Serve any of these egg recipes as breakfast, lunch or a healthy snack!
Deviled Eggs with Relish
Ingredients
- 6 hard boiled eggs, clink the link for how to hard boil eggs
- ¼ cup mayonnaise
- 1 ½ tablespoons sweet relish
- ½ teaspoon dijon mustard, or yellow mustard
- 1 dash hot sauce, Tabasco or Franks Red Hot
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Hard boil 6 eggs in boiling water with 1 teaspoon baking soda for 11 minutes. Transfer to an ice bath for 15 minutes, remove the shells and gently slice the eggs in half. Squeeze the egg whites slightly to remove the egg yolks.
- Add the egg yolks to a medium mixing bowl. Use the back of a fork to mash the yolks into a small crumble.
- Add mayonnaise, dijon mustard, sweet relish, hot sauce, salt and pepper to the bowl with the mashed egg yolks.
- Stir to combine all of the ingredients.
- Place the filling in the refrigerator, along with the egg white halves for at least 30 minutes. This will allow the filling mixture to firm up a bit and will make it easier to pipe the filling into the egg whites.
- Either spoon the egg yolk mixture into the egg whites, or transfer the filling to a piping bag and pipe the filling into the egg whites. Add a sprinkle of paprika and fresh chopped parsley to garnish, if you'd like.
- Serve the eggs immediately or place them back into the refrigerator until you’re ready to serve them. Deviled eggs should always be served cold.
Video
Notes
- Prepared deviled eggs can be made ahead and stored in an airtight container in the refrigerator up to 24 hours in advance. I recommend eating any leftover deviled eggs within 3 days of when they’re first prepared.
- Leftover deviled eggs make a delicious addition to a BLT or other sandwiches. Instead of spreading mayonnaise on the bread of the sandwich, simply mash the deviled eggs on the bread.
- If you want your filling to be ultra smooth and creamy, you can add all of the filling ingredients to a food processor and pulse until completely smooth.
- For easy to peel hard boiled eggs, always add 1 teaspoon of baking soda to the boiling water, before adding the eggs. Check out the images from my experiment on how to hard boil eggs to see what a difference it makes. Plus this article is packed with awesome tips and tricks!
- This recipe is naturally gluten free and keto. Each deviled egg contains just 1 carb.
Nutrition Facts
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