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Deviled Eggs with Relish
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5 from 1 vote

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 Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: deviled eggs
Servings: 12 pieces
Calories: 36kcal
Author: Bebs


  • 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


  • 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.


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. 


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