Food & Cooking Recipes Appetizers Deviled Egg Recipes Deviled Eggs With Relish 4.5 (2) This fresh take on the favorite appetizer is fun for a party. Close Credit: Emily Laurae Prep Time: 15 mins Total Time: 35 mins Servings: 12 Jump to recipe Take your deviled eggs to the next level with this subtle spin on the classic party appetizer. You can't go wrong with our deviled eggs with relish recipe. It’s a sweet, tangy version, which adds pickle relish to the mayo and mustard filling for a subtle kick. Though seem fancy, deviled eggs are simple to make. The ingredients are straightforward, and the process is easy—once you’ve made them, it becomes routine. Our recipe and tips will help you learn the technique, and deviled eggs with relish will become your go-to appetizer. Whether you're hosting a sophisticated cocktail party or a casual summer cookout, we guarantee they will disappear fast. They’re a crowd-pleaser for all kinds of occasions and every season. 25 Quick and Easy Appetizers That Make Entertaining a Breeze What Are Deviled Eggs With Relish? As their name suggests, deviled eggs with relish have pickle relish added to their filling. This twist on classic deviled eggs is popular all across the South. Sweet pickle relish is used for deviled eggs with relish, along with mayonnaise and mustard, and adds a sweet tang to the deviled yolks. You can use dill pickle relish if you prefer; it will give the eggs a more savory, herbal flavor. The Best Way to Add the Filling to the Egg Whites When making deviled eggs, use a dessert spoon or a longer narrow spoon to mound the filling into the eggs. Do not use a measuring spoon—it is too round. You can also pipe the filling into the eggs using a piping bag and your favorite piping tip, or make a piping bag from a small freezer bag by snipping off one corner to pipe through. Making Deviled Eggs With Relish Ahead There are two ways to make deviled eggs with relish ahead. Make them the day before: Deviled eggs can be made up to one day ahead, then covered tightly and refrigerated. We do not recommend you make them further ahead than that, or the filling will dry out. Prep all the elements in advance but put them together right before serving: Our favorite way to get ahead with deviled eggs is to boil and peel the eggs and make the filling. Then, refrigerate the filling and the whites separately, with plastic wrap pressed onto the surface of the filling, and assemble just before serving. Directions Credit: Emily Laurae Place eggs in pan with water: Place eggs in a medium saucepan; add cold water to cover by 1 inch. Credit: Emily Laurae Cook eggs: Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Credit: Emily Laurae Cool eggs: Drain, and run eggs under cold water to cool. Credit: Emily Laurae Combine mayonnaise, mustard, and relish: Meanwhile, in a medium bowl, mix together mayonnaise, relish, mustard, and a large pinch of cayenne. Credit: Emily Laurae Peel and halve eggs: Peel eggs, and halve lengthwise. Credit: Emily Laurae To peel eggs without the mess, fill a medium bowl with cool water. Crack the shell gently on a work surface, being careful not to mar the egg whites. Then peel each egg under the water, letting the shells fall into the bowl as you work. Credit: Emily Laurae For pristine egg halves, wipe the blade of your knife with a dish towel between each slice. Remove yolks: Carefully remove yolks to bowl with mayonnaise mixture, leaving whites intact. Credit: Emily Laurae Add yolks to mayonnaise mixture: Mash egg yolks with mayonnaise mixture until smooth; season with salt. Credit: Emily Laurae Add filling to egg whites: Mound into egg whites. Sprinkle with paprika just before serving, if desired. Credit: Emily Laurae How to Store Deviled Eggs With Relish Place any leftover deviled eggs in an airtight container and store them in the refrigerator for up to four days. Before eating cooked eggs, even those stored in the refrigerator, always check for spoilage and odor. Frequently Asked Questions Why do deviled eggs weep (and how to prevent it)? Deviled eggs weep if the filling is too runny. Follow our recipe precisely to avoid this problem. Make sure the egg whites are cool before filling, and don’t let the finished deviled eggs sit out in a hot room or leave them in the sun before serving to prevent any chance of weeping. What are the best eggs to use? The best eggs to use for deviled eggs with relish are large chicken eggs. You can use extra-large eggs if you prefer, but you may need to make more filling. Culinary wisdom says that fresh eggs from your backyard chickens or a farmers market are more difficult to peel after hard cooking. As most of us buy eggs in the supermarket, this is not generally an issue. How can you transport deviled eggs if you don’t have a deviled egg tray? To transport deviled eggs if you don't have a deviled egg tray, use an egg carton (preferably plastic), or a muffin or mini muffin tin (depending on the size of your eggs). Another option is to assemble the eggs at your destination rather than transporting finished deviled eggs: Boil and halve the eggs and make the filling. Then cool, refrigerate, and transport both elements separately, along with a plastic freezer bag or piping bag for piping the filling into the whites. 6 More Deviled Egg Recipes to Try Classic Deviled Eggs Smoked Salmon-Radish Deviled Eggs Wasabi Deviled Eggs Herbed Deviled Eggs Old Bay Deviled Eggs Rich Deviled Eggs Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the decorvow recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.