This post contains affiliate links. Please see our disclosure policy.
Quick Summary
Classic deviled eggs with a creamy mustard-and-sweet-relish filling, finished with paprika and chilled before serving. Makes 12 halves.
Category: Appetizers, Recipes | By: Matt Price, Mr. Make It Happen
These classic deviled eggs have a creamy filling, a little tang from yellow mustard and apple cider vinegar, and sweet pickle relish in every bite. They make 12 halves for a cookout, holiday table, or party platter.
How to make smooth, creamy deviled eggs
Start the eggs in cold water, bring them to a full boil, then cover the pot and take it off the heat. After 12 minutes, move the eggs to an ice bath for 10 minutes before peeling.
Slice the peeled eggs lengthwise and lift out the yolks. Mash the yolks until very fine before adding the mayonnaise and other filling ingredients. That small step keeps the filling from turning lumpy.
Mix in the mayonnaise, yellow mustard, lightly drained sweet pickle relish, vinegar, and black pepper. Taste before adding salt. If the filling seems stiff, loosen it with another teaspoon of mayonnaise. Spoon or pipe the filling into the whites, finish with paprika, and refrigerate for at least 30 minutes before serving.
Tips for serving
- Drain the relish lightly so the filling stays creamy rather than watery.
- For a smoother finish, mash the yolks fully before stirring in any wet ingredients.
- Keep the filled eggs covered and chilled until you are ready to serve.
Classic deviled eggs recipe
Love this recipe? You'll love my seasonings even more!
Level up your cooking with my signature AP Seasoning, Cajun Seasoning, and more.
Shop My SeasoningsMake It Happen in Your Kitchen
Level up every recipe with my signature seasonings, cookware & bundles.
Classic Deviled Eggs with Sweet Relish
Ingredients
- 6 large eggs
- ¼ cup mayonnaise preferably Duke’s
- 1 teaspoon yellow mustard
- 1 tablespoon sweet pickle relish lightly drained
- ½ teaspoon apple cider vinegar
- ⅛ teaspoon black pepper
- Salt to taste
- Paprika for finishing
Instructions
- Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a full boil, cover, and remove from the heat. Let stand for 12 minutes, then transfer to an ice bath for 10 minutes.
- Peel the eggs and slice them lengthwise. Put the yolks in a bowl and arrange the whites on a platter.
- Mash the yolks until very fine before adding anything else; this helps prevent lumps.
- Mix in the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, and black pepper until creamy. Taste before adding salt. If the filling seems stiff, mix in another teaspoon of mayonnaise.
- Spoon or pipe the filling into the egg whites and dust lightly with paprika.
- Cover and refrigerate for at least 30 minutes before serving.
Never miss a recipe! Follow Mr. Make It Happen on Google News
Follow on Google News
