Ingredients
12 Large eggs, hard-boiled, peeled, and halved
1/2 cup Mayonnaise (full-fat recommended)
3 tablespoons Sweet pickle relish (undrained)
1 tablespoon Dijon mustard
1/4 teaspoon Salt, or to taste
1/8 teaspoon Black pepper, freshly ground
Paprika, for garnish
Instructions
1. Boil and cool the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and sit for 12 minutes. Transfer to an ice bath for 15 minutes to cool.
2. Peel and halve: Peel the cooled eggs and slice in half lengthwise. Remove yolks and place in a medium bowl; arrange whites on a platter.
3. Prepare the filling: Mash yolks with a fork until smooth. Stir in mayonnaise, sweet pickle relish (with its juices), Dijon mustard, salt, and pepper until creamy.
4. Fill: Pipe or spoon the yolk mixture into each egg white half.
5. Garnish and chill: Sprinkle with paprika and add optional dill. Refrigerate for at least 1 hour before serving.
Notes
Pro-Tips:
• Use older eggs for boiling; they are much easier to peel than very fresh ones.
• Pass mashed yolks through a fine-mesh sieve for an ultra-smooth, professional filling.
• Taste and adjust the salt after mixing, as the relish brand can vary in salinity.
• Chill the assembled eggs for at least an hour to allow the flavors to meld.
Variations:
• Swap half the sweet relish for dill pickle relish for a less sweet, herby profile.
• Add 2 tablespoons of minced crispy bacon or a teaspoon of Worcestershire sauce for savory depth.
• Fold in 1 tablespoon of fresh minced chives or dill for a spring-like twist.
- Prep Time: 20
- Cook Time: 15
- Category: Appetizer
- Method: Hard Boiled
- Cuisine: American
- Diet: Vegetarian