Classic Deviled Eggs with Sweet Relish
Creamy classic deviled eggs with yellow mustard, sweet pickle relish, and a light paprika finish. This recipe makes 12 halves and is best served chilled.
Servings: 12 halves
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.
