Eggs are never boring when you stuff them full of flavor! These classic deviled eggs with pickle relish are packed with flavor and are perfect for an appetizer, morning meal, or late-night snack. They are easy to make, so delicious, and always the hit of the party!
Sweet pickle relish gives these eggs a burst of tangy, zesty flavor in every bite. This is my kids’ favorite Thanksgiving, Christmas, or Easter side dish! They don’t care about the sweet potato casserole; they want to eat all the deviled eggs!
It is easy to whip them up in minutes, and they store for days, so you can make them ahead of time. Serve these classic Southern deviled eggs as a fantastic appetizer or side dish at your next gathering, and watch them disappear.
Try more delicious appetizer recipes like Bacon Wrapped Water Chestnuts, Cheesy Garlic Balls, or Bacon Ranch Deviled Eggs.
For exact amounts needed see the recipe card below
- Eggs – Older eggs from the grocery store are best because they will peel most easily after hard boiling. If you have farm-fresh eggs, try cooking them in an Instant Pot to make the peeling as simple as possible.
- Yellow mustard
- Sweet pickle relish
- Salt and black pepper
🥣How to Make Deviled Eggs with Pickle Relish
1. Make Hard-boiled Eggs
There are a few different ways to go when making lots of hard-boiled eggs for deviled egg recipes. One method is to use an instant pot for cooking the eggs. Another option is to boil the eggs in a large pot on the stove.
Or you can make air fryer hard-cooked eggs, bake them in the oven, or even use an egg cooker. It doesn’t really matter which way you choose!
Regardless of how they’re made, it is essential to cool them quickly in cold water for easy peeling. Leave them in a bowl of ice water for at least 10 minutes, preferably 15 minutes.
2. Peel Hard-boiled Eggs
Ideally, you want the skin to slide off the eggs, leaving them perfectly clean and smooth. Tap the egg on a hard surface and crack the top open. Peel the top layer of the egg off carefully. The egg is easier to peel if you place it in a bowl of cold tap water and peel it under the water.
3. Make Filling
After they are peeled, slice eggs into halves lengthwise. Remove the cooked egg yolks from the shells, put them in a medium bowl, and set aside.
I like to use a mixer or a food processor when making deviled egg filling. This ensures the filling doesn’t have lumps, so it pipes easily back into the egg whites. But if you prefer, you can mix the filling with a fork.
Add the mayonnaise, mustard, pickle relish, salt, and pepper to the bowl with the egg yolks. Use a fork or a mixer to combine until it is creamy and smooth.
4. Pipe Filling
Put the egg yolk mixture into a piping bag with a star tip or a zippered bag. If using a bag, just cut one corner off and squeeze the filling through the hole. Carefully fill each egg half with about 2 tablespoons of the egg mixture.
🍴How to Serve and Store
Refrigerate the eggs in an airtight container until it is time to serve. You can serve these immediately or keep them in the fridge for up to 3 days. Right before serving, add a sprinkle of paprika on top.
📋Tips for Transporting
If you are bringing these to Thanksgiving or a potluck, put balls of plastic wrap around eggs to hold them in place. You can also buy containers for storing deviled eggs, which are great if you make them frequently.
⭐Tips for the Best Deviled Eggs
Be sure to check out the step by step instructions
- Don’t overcook the eggs, or the yolks will get greenish.
- Use an ice water bath to cool the eggs after cooking so they peel easily.
- Use a mixer or food processor for a creamy filling.
- Use a pastry bag with a star tip for filling. Or use a zippered bag with one corner cut off.
- A deviled egg platter makes them easier to serve and gives them a fancier presentation.
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Deviled Eggs with Pickle Relish Recipe
- 6 hard-boiled eggs peeled
- 2 tablespoons mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons sweet relish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- paprika to taste for garnish optional
- Cook the eggs the way you prefer to make hard-boiled eggs. I like to use either the stovetop method or Instant Pot for hard-boiling eggs for this recipe.6 hard-boiled eggs
- Cool the eggs in a cold water ice bath for 10-15 minutes. Then peel them.
- Slice your eggs lengthwise down the center.
- Remove yolks and set them aside in a medium-sized bowl.
- Rinse the egg white halves to remove any yolk residue.
- With a fork, break the yolks up until they are crumbly.
- Add mayonnaise, mustard, relish, salt, and pepper to the mashed yolks and mix very well until it’s a creamy texture. Use a mixer or food processor for the smoothest filling.2 tablespoons mayonnaise, 2 tablespoons yellow mustard, 2 tablespoons sweet relish, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Load the deviled egg mixture into a piping bag and gently fill each egg half with about 2 tablespoons of the blended yolk mixture.
- Serve the eggs cold, garnished with a sprinkle of paprika.paprika to taste for garnish
- Don’t overcook the eggs, or the yolks might turn a greenish color.
- Cool the eggs in a bowl with ice water to make peeling easier.
- Use a food processor or a mixer to avoid lumpy filling.
- Use a pastry bag with a star tip for filling. If you don’t have one, cut a corner of a sandwich bag to pipe the filling.
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Nutrition facts are estimates.