Deviled Eggs with Relish
My family roots are in the South, so I know deviled eggs are a non-negotiable at holidays, cookouts, and Sunday dinners. I make sure mine are perfectly seasoned, with smooth, fluffy yolks and that little dusting of paprika to finish them off. If you’ve ever had deviled eggs turn out bland or dry, don’t worry, I’ll show you exactly how to make them right, every single time.
Servings 12 servings
Calories 69kcal
Ingredients
- 6 eggs
- ¼ cup mayo
- 2 tablespoons pickle relish
- 2 teaspoons mustard
- 1 ½ teaspoons Creole Seasoning This packs in the flavor or use just salt and pepper to taste if you wish.
- paprika for garnish I use smoked paprika.
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a boil over medium-high heat, then turn off the heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath (bowl filled with water and ice) immediately to stop the cooking. Let sit for 5–10 minutes, then gently peel.
- Slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg whites on a serving platter or deviled egg tray.
- Mash the yolks with a fork until fine. Add mayonnaise, mustard, pickle relish, Creole seasoning, and mix until smooth and creamy. Taste and adjust seasoning as needed.
- Spoon or pipe the yolk mixture evenly into the hollowed egg whites.
- Sprinkle with smoked paprika and enjoy.
Notes
There's always a debate on whether you use sweet relish or dill. Use what you love and what you know the folks who will be eating these prefer! My family has always used sweet relish.
Nutrition
Serving: 1half egg filled | Calories: 69kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g