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Classic Deviled Eggs with Dill Pickle Relish

Two halves of Classic Deviled Eggs with Dill Pickle Relish, garnished with paprika and fresh dill, on a white plate.
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A straightforward recipe for making creamy, classic deviled eggs enhanced with the bright flavor of dill pickle relish.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/4 cup dill pickle relish, drained well
  • 1 teaspoon pickle juice (from the relish jar)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Paprika, for garnish

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil over high heat. Once boiling, remove from heat, cover, and let stand for 10 minutes.
  2. Immediately transfer eggs to an ice bath (a bowl of ice water) to stop the cooking process. Let cool completely, about 10 minutes.
  3. Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl.
  4. Place the egg white halves on a serving platter.
  5. Mash the yolks thoroughly with a fork until completely smooth.
  6. Add the mayonnaise, yellow mustard, drained dill pickle relish, pickle juice, salt, and pepper to the mashed yolks.
  7. Mix all ingredients together until the filling is smooth and creamy. Taste and adjust seasoning if needed.
  8. Spoon or pipe the yolk mixture back into the hollows of the egg white halves. For piping, use a pastry bag fitted with a star tip.
  9. Chill the filled eggs for at least 30 minutes before serving.
  10. Just before serving, lightly dust the tops of the filling with paprika.

Notes

  • For easier peeling, crack the cooled eggs all over and peel them under running water.
  • If you do not have a pastry bag, use a small spoon to fill the egg white halves neatly.
  • You can make the yolk mixture up to 24 hours ahead of time and store it covered in the refrigerator. Fill the egg whites just before serving.

Nutrition

Find it online: https://spoonfulsnap.com/classic-deviled-eggs-with-dill-pickle-relish/