Southern Deviled Eggs with Sweet Pickle Relish
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!
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 Notes + Tips
- If making these ahead of time, store the filling in a bowl and add to the eggs right before serving.
Nutrition
Calories: 66kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 84mg | Sodium: 102mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 126IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 0.5mg
