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Classic Deviled Eggs with Dill Pickle Relish

Four halves of Classic Deviled Eggs with Dill Pickle Relish, piped filling, paprika, and fresh dill sprigs on a white plate.
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A reliable recipe for classic deviled eggs featuring the bright flavor of chopped dill pickle relish mixed into a creamy yolk filling.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/4 cup finely chopped dill pickle relish
  • 1 tablespoon pickle juice (from the relish jar)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika, for garnish
  • Fresh dill sprigs, for garnish

Instructions

  1. Place eggs in a large saucepan and cover with cold water by about one inch. Bring the water to a full, rolling boil over high heat.
  2. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
  3. Transfer the eggs immediately to an ice bath (a bowl filled with ice and cold water) and let them cool completely, about 10 minutes.
  4. Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
  5. Use a fork to mash the yolks until they are fine and crumbly.
  6. Add the mayonnaise, yellow mustard, chopped dill pickle relish, pickle juice, salt, and pepper to the mashed yolks.
  7. Mix thoroughly until the filling is completely smooth and creamy. Taste and adjust salt or mustard as needed.
  8. Spoon or pipe the yolk mixture back into the hollows of the egg white halves. For piping, use a star tip for a decorative look.
  9. Refrigerate the filled eggs for at least 30 minutes before serving to allow the flavors to set.
  10. Before serving, sprinkle the tops lightly with paprika and garnish each egg half with a small sprig of fresh dill.

Notes

  • To achieve the smoothest filling, press the mashed yolks through a fine-mesh sieve before mixing in the wet ingredients.
  • If you are making these ahead of time, store the filled eggs covered in the refrigerator. Add the paprika garnish just before serving to keep it looking fresh.
  • For a tangier flavor, substitute half of the mayonnaise with plain Greek yogurt.

Nutrition

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