Description
These deviled eggs offer a mouthwatering combination of flavors with creamy yolks and a touch of sweetness from relish. Quick to prepare, they make for a delightful appetizer or snack at any gathering.
Ingredients
Scale
- 6 large eggs
- ¼ cup mayonnaise (60 grams)
- 1 tablespoon sweet pickle relish (18 grams)
- 1 teaspoon prepared yellow mustard
- Tiny pinch of salt
- Paprika optional
Instructions
- Fill a saucepan with 1 inch of water, place a steamer basket on top, and bring to a boil over medium-high heat.
- Once boiling, carefully place the eggs in the steamer basket, cover, and cook for 15 minutes.
- For an egg cooker, pierce each egg with the tool provided, place in the cooker, and follow the manufacturer's instructions for hard-boiled eggs.
- Transfer the eggs to a bowl filled with ice water using tongs or a spoon and let cool for 5 minutes.
- Remove the eggs from the bath, tap shells on the counter, peel, and rinse under cold water to remove shell pieces.
- Pat the eggs dry, then slice in half lengthwise and remove the yolks, placing them in a bowl.
- Mash the yolks until crumbly, then mix in mayonnaise, relish, mustard, and salt until combined.
- Pipe or spoon the filling back into the egg whites, sprinkle with paprika, and serve or refrigerate until ready.
Notes
For easier peeling, use older eggs instead of fresh ones.
Adjust the amount of mustard and relish to taste for a personalized flavor.
Store any leftovers in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg