Deviled Eggs Recipe with Relish
This recipe for the ultimate deviled eggs with relish is the perfect fusion of classic Southern charm and irresistible savory flavors. By combining the creaminess of mayonnaise with the tang of both sweet and dill relish, a hint of mustard, and a secret ingredient—pickle juice—we create a flavorful filling that's both familiar and exciting. Crowned with crispy bacon and a sprinkle of paprika, these deviled eggs are a guaranteed crowd-pleaser for any occasion, from holiday gatherings to summer picnics.
Equipment
- Large pot
- Slotted spoon
- Ice bath bowl
- Cutting board
- Sharp knife
- Medium mixing bowl
- Fork or potato masher
- Spatula
- Piping bag with a star tip (optional) or a spoon
- Serving platter
Ingredients
- 8 large hard-boiled eggs peeled
- ½ cup mayonnaise
- 1 ½ teaspoons yellow mustard
- 1 tablespoon sweet pickle relish
- 1 tablespoon finely diced dill pickles
- 2 teaspoons dill pickle juice
- ⅛ teaspoon garlic powder
- A dash of hot sauce optional
- Salt and freshly ground black pepper to taste
- 4 strips of bacon cooked until crispy and crumbled
- Paprika for garnish
- Fresh chives or dill finely chopped for garnish
Instructions
Prepare the Eggs:
- Carefully slice the peeled, hard-boiled eggs in half lengthwise. Gently scoop out the yolks and place them into a medium-sized mixing bowl. Arrange the egg white halves on your serving platter.
Create the Filling:
- Using a fork or a potato masher, break up the egg yolks until they resemble a fine crumble. To the bowl with the mashed yolks, add the mayonnaise, yellow mustard, sweet relish, diced dill pickles, pickle juice, garlic powder, and a dash of hot sauce if you like a little heat.
- Stir all the ingredients together until the mixture is smooth and creamy. For an extra-smooth, whipped consistency, you can use a hand mixer on low speed. Season with salt and pepper to your liking. Give it a final taste and adjust any seasonings if necessary.
Fill the Egg Whites:
- You can fill the egg whites in one of two ways. For a classic, rustic look, use a small spoon to generously portion the yolk mixture into each egg white half. For a more elegant presentation, transfer the filling to a piping bag fitted with a star tip and pipe the mixture beautifully into the egg whites.
- Just before serving, sprinkle the tops of the deviled eggs with a dash of paprika, the crumbled crispy bacon, and a scatter of fresh chives or dill. Serve immediately or chill until ready to serve.
Notes
I've made this recipe more than 200 times for family events, and I've learned a few things along the way to guarantee success. The biggest game-changer is using a combination of sweet relish and finely diced dill pickles. The sweet relish adds that classic Southern flavor, while the little bits of dill pickle provide a fantastic textural contrast and a zesty bite.
Also, don't skip the pickle juice! It thins the filling just enough to make it perfectly creamy and adds a tangy flavor that cuts through the richness of the yolks and mayo. For the absolute creamiest filling, I sometimes press the yolks through a fine-mesh sieve before mixing—it's an extra step, but worth it for special occasions.
Storage Tips
To store leftover deviled eggs, arrange them in a single layer in an airtight container. They can be refrigerated for up to 2 days. For best results, if you plan to make them ahead, store the egg white halves and the yolk filling in separate airtight containers in the refrigerator. The filling can be made up to a day in advance. When you're ready to serve, simply fill the whites and add the garnishes.
Serving Suggestions
Serve these deviled eggs chilled on a platter. They are a perfect standalone appetizer or can be served alongside other classic party foods like pimento cheese dip, a fresh vegetable tray, or a Southern-style charcuterie board with cured meats and cheeses.
Reheating Instructions
Deviled eggs are best served cold and should not be reheated. The filling can become oily and the texture of the egg whites will be unpleasant if warmed.
Nutrition
Calories: 49kcalCarbohydrates: 0.5gProtein: 0.1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 66mgPotassium: 3mgFiber: 0.03gSugar: 0.3gVitamin A: 16IUVitamin C: 0.01mgCalcium: 1mgIron: 0.03mg
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