Classic Deviled Eggs with Dill Pickle Relish
A recipe for traditional deviled eggs enhanced with the bright, tangy flavor of chopped dill pickle relish.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 32 min
- Yield: 24 halves
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup finely chopped dill pickle relish
- 1 tablespoon pickle juice (from the relish jar)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
- Fresh dill sprigs, for garnish
Instructions
- Place eggs in a large saucepan and cover with cold water by about one inch. Bring the water to a full, rolling boil over high heat.
- Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
- Drain the hot water and immediately cover the eggs with ice water to stop the cooking process. Let them cool completely, about 10 minutes.
- Peel the cooled eggs. Slice each egg in half lengthwise and carefully scoop the yolks into a medium bowl. Place the empty white halves on a serving platter.
- Mash the yolks thoroughly with a fork until no lumps remain.
- Add the mayonnaise, mustard, chopped dill pickle relish, pickle juice, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy.
- Taste the mixture and adjust salt or pickle juice if needed for your preference.
- Spoon or pipe the yolk mixture back into the hollowed egg white halves. For a classic look, use a spoon to mound the filling slightly.
- Chill the filled eggs for at least 30 minutes before serving.
- Just before serving, sprinkle the tops lightly with paprika and garnish each egg with a small sprig of fresh dill.
Notes
- For the smoothest filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
- If you do not have a piping bag, use a small spoon to fill the whites, or place the filling in a zip-top bag, snip off a corner, and pipe it in for a professional look.
- You can make the hard-boiled eggs and store the peeled whites and the yolk filling separately in the refrigerator for up to 2 days. Fill just before serving.
Nutrition
- Serving Size: 1 half
- Calories: 75
- Sugar: 0.5
- Sodium: 120
- Fat: 6.5
- Saturated Fat: 1.8
- Unsaturated Fat: 4.7
- Trans Fat: 0.1
- Carbohydrates: 0.8
- Fiber: 0.1
- Protein: 3.5
- Cholesterol: 75