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Deviled Eggs with Dill Pickle Relish

Deviled Eggs with Dill Pickle Relish - recipe card
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Creamy deviled eggs with a tangy twist from dill pickle relish, offering a perfect balance of richness and zing. Each bite delivers a smooth, velvety yolk filling with a satisfying crunch from the relish. Ideal for picnics, potlucks, or as a sophisticated appetizer.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tbsp dill pickle relish, drained
  • 1 tsp Dijon mustard
  • 1 tsp fresh dill, finely chopped (plus extra for garnish)
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • Paprika, for garnish

Instructions

  1. Place the eggs in a single layer in a medium saucepan and add enough cold water to cover them by 1 inch. Bring to a rolling boil over high heat, then immediately remove from heat, cover, and let sit for 12 minutes. This gentle cooking method ensures creamy yolks and easy peeling.
  2. While the eggs cook, prepare an ice water bath in a large bowl. After the 12 minutes, transfer the eggs to the ice bath and let cool for 5 minutes. This stops the cooking process and helps prevent a green ring around the yolks.
  3. Gently tap each egg on a hard surface to crack the shell, then roll it between your hands to loosen. Peel under cool running water, starting from the wider end where the air pocket is. Set peeled eggs aside.
  4. Pat the eggs dry with paper towels. Slice each egg in half lengthwise with a sharp knife, wiping the blade between cuts for clean edges. Carefully remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.
  5. Mash the yolks with a fork until they are fine crumbs. Add the mayonnaise, dill pickle relish, Dijon mustard, fresh dill, kosher salt, and black pepper. Mix until smooth and creamy, ensuring no lumps remain.
  6. Spoon the yolk mixture into a piping bag fitted with a star tip (or a resealable plastic bag with a corner snipped off). Pipe the filling into each egg white half, mounding it slightly. Alternatively, use a small spoon to fill.
  7. Garnish each deviled egg with a light sprinkle of paprika and a tiny sprig of fresh dill. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
  8. Serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

Storage: Keep deviled eggs in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the filling separates and egg whites become rubbery. Reheating is not advised; serve cold or at room temperature. To make ahead, prepare the filling and egg whites separately up to 2 days in advance, then assemble just before serving.

Nutrition

Keywords: deviled eggs, dill pickle relish deviled eggs, easy deviled eggs, appetizer recipe, party food, picnic recipe, egg recipes, classic deviled eggs, tangy deviled eggs, potluck recipe, hard boiled eggs, dill pickle recipe

Find it online: https://inagartencooks.com/deviled-eggs-with-dill-pickle-relish/