These Deviled Eggs with Relish are as easy as they are delicious, coming together in just 30 minutes. Filled with a creamy, tangy-sweet mixture of mayonnaise, mustard, and pickle relish, gives them a fun, flavorful twist on the classic. Perfect for potlucks, parties, or any gathering, these bite-sized beauties are guaranteed to disappear fast!
Deviled Eggs With Sweet Pickle Relish
Deviled eggs are a Southern treasure, with most recipes being passed down from generation to generation. This recipe is just like those: tried and true and guaranteed to please and a must for any Southern gathering.
It starts with making hard-boiled eggs, just like you would with classic deviled eggs. Once you boil the eggs, you’ll peel them, cut them in half, and scoop out the egg yolks. The yolks are what make up the bulk of the filling.
Then, you’ll combine mayonnaise, mustard, sweet pickle relish, salt, pepper, and the scooped-out yolks and mix them together to form the creamy filling. The sweetness from the relish is the perfect contrast to the tanginess of the mustard, making it a nice twist from the classic recipe.
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You can’t go wrong with this Southern style recipe. It’s one of the most foolproof appetizers, and always steals the show at any occasion. If you’re hosting, serve it alongside seasoned fire crackers for a great combination of textures and with baked goat cheese dip for a mixture of warm and hot appetizers.
This is one of those appetizers that you’ll see whether it’s a holiday dinner, potluck or gathering of friends. You know someones Southern if they have a deviled egg platter!
Why You’ll Never Need Another Deviled Egg Recipe
- Simple: You only need 4 basic ingredients to whip this appetizer up.
- Quick: Forgot to make something for a party? You can make these deviled eggs in 30 minutes.
- Make-ahead friendly: You can make these a day before, and they’ll be just as delicious.
What You’ll Need to Make This Recipe
- Eggs: You’ll need 6 large eggs for this recipe, of course, 12 is never enough so just go ahead and double the recipe!
- Filling: Mayonnaise, yellow mustard, pickle relish, salt and pepper. Go with full-fat regular mayo (like Hellman’s or Duke’s) and your favorite brand of sweet pickle relish, I’ve tried it with dill pickle relish and for me, it’s too sour. You can also swap the yellow mustard for Dijon mustard.
How to Make Classic Deviled Eggs with Relish
Step One: Cook the Eggs
Boil eggs on the stovetop or in an Instant Pot until firm, then transfer them to an ice bath to cool. I always used to boil them until I tried the Instant Pot, I have to admit it’s worth purchasing one just to make hard boiled eggs!
Step Two: Prepare the Filling
Step Three: Fill the Eggs
Spoon or pipe the creamy yolk mixture back into the white halves. For a neater look, chill the filling before piping.
Add a sprinkle of paprika and extra pickle relish or chives or parsley for a fresh finish. Keep refrigerated until ready to serve.
Secrets for the Best Deviled Eggs
- Peeling the eggs: The key to smooth, easy-to-peel eggs is an ice bath. Once the eggs are done cooking, transfer them immediately to a bowl of ice water and let them sit for at 10 minutes. The cold water helps the shells separate cleanly from the egg whites. Also, make sure to use older eggs, as they tend to peel more easily than fresh ones. Any grocery store eggs will work.
- Smooth filling: For an ultra-creamy texture, mash the yolks with a fork until fine, then whisk in the mayonnaise and mustard. For an even silkier consistency, use a food processor or hand mixer to blend everything together. This helps eliminate lumps and makes piping easier.
- Overcook: Do not overcook the eggs, or the yolks will be greenish-yellow, crumbly, and not as flavorful.
- Make-ahead: For the freshest texture, prepare the filling and egg whites separately and store them in airtight containers in the fridge for 1-2 days. Assemble them just before serving. If you need to store fully assembled deviled eggs, cover them tightly and refrigerate for up to 24 hours.
- Pipe: If you plan on piping the filling, let it sit in the fridge for at least 15 minutes to set up. Use a pastry bag fitted with a round tip to pipe the deviled egg mixture into the yolks for a pretty presentation. Don’t use a star tip, the pickle relish will get stuck.
How Long Are The Eggs Good For?
Leftover deviled eggs are best enjoyed fresh, but they will last in an airtight container for up to 3 days. If you don’t feel like eating leftover deviled eggs, chop them up and make an egg sandwich!
Southern Deviled Eggs with Sweet Pickle Relish
Ingredients
- 6 eggs
- ¼ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon pickle relish
- Salt and Pepper
Instructions
Cook the eggs:
- Instant pot: Add 1 cup of water to the bottom of an Instant pop. Place the grate on top and add eggs. Cook on High pressure for 5 minutes. Let it rest for 5 minutes then release the pressure and place in an ice bath for 10 minutes. Peel the eggs and pat dry with a paper towel.
- Stovetop: Place eggs in a small saucepan that will hold 6 eggs without overlapping. Cover the eggs with water, bring to boil. Cover and turn off the heat and let sit for 10 minutes. Place in an ice bath and chill for 10 minutes before peeling.
Deviled Eggs
- Slice eggs in half and tap the yolks into a bowl. Whisk egg yolks with mayonnaise and mustard. Once smooth and creamy, add pickle relish and salt and pepper to taste. Refrigerate for 15 minutes if piping.
- Use a spoon to scoop the egg yolk mixture into the cavity of the egg whites or use a piping tip. Sprinkle with chopped pickle relish or parsley. Refrigerate until ready to serve.
Barbara’s Tips + Notes
- If making these ahead of time, store the filling in a bowl and add to the eggs right before serving.
Nutrition
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Oakley says
My family has made deviled eggs like this for years. Only difference is we use Miracle Whip for the extra tanginess. I know that won’t be popular with Mayo people but just try it, it truly livens up the flavor.
Barbara Curry says
I actually like Miracle Whip, to me it adds a little sweetness.
Tammy Bents says
Deviled eggs have been a staple at every potluck my entire life. And I totally agree with your advice about the InstaPot! When I moved to Wisconsin, my MIL thought I was nuts to use sweet pickle relish, but she became a fan. Thanks for the recipe!
Barbara Curry says
Sweet pickle relish is the best!