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.
Servings: 12 pieces
Calories: 36kcal
Ingredients
- 6 big eggs
- 4 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 3 tablespoons relish
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- ⅛ teaspoon paprika powder
Instructions
- 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.
- 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.
- Using a fork, mash up the yolks. Add the rest of the ingredients and mix until well and fully blended.
- 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.
- Sprinkle with some more paprika powder (or chili powder ) and chopped parsley or celery leaves if desired.
Notes
As egg yolk size varies, you may need to add more mayonnaise if the yolks are bigger. Just add a tablespoon at a time until the desired creamy texture is achieved and adjust the seasoning as needed.
Nutrition
Calories: 36kcal | Carbohydrates: 0g | Protein: 0g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 3mg | Sodium: 100mg | Fiber: 0g | Sugar: 0g | Vitamin A: 15IU | Iron: 0.1mg