Deviled Eggs with Relish
These Deviled Eggs with Relish are made special by the little added sweetness and tanginess. Perfect for snacks, finger-food or appetizer and is a definite party pleaser.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 big eggs
- 4 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 3 tablespoons relish
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/8 teaspoon paprika powder
Instructions
- 1
Place the raw eggs in a medium saucepan and fill with cold water with at least 1-2 inches on top. Bring to a rolling boil over high heat. Remove pan from heat and cover and let it sit for 15 minutes. Transfer eggs to a bowl of ice-water and let them cool for five minutes. Carefully crack and peel the eggs shells.
- 2
Slice each egg in half, lengthwise using a sharp knife. Gently remove the yolks and place in a separate bowl. Arrange the egg white halves on a serving platter.
- 3
Using a fork, mash up the yolks. Add the rest of the ingredients and mix until well and fully blended.
- 4
Transfer the egg paste into a piping bag or use a small plastic bag and cut a hole at one of the corners. Pipe the egg yolk paste on the hollow cups of the egg white halves.
- 5
Sprinkle with some more paprika powder (or chili powder ) and chopped parsley or celery leaves if desired.