This particular recipe gets the relish, mayo, mustard ratio so right, that together with the creamy egg yolks and the hint of paprika dust it makes this one heavenly (and healthy) appetizer.
There’s just about nothing healthier and more delicious than an egg. These deviled eggs are a flavorful mixture of mustard and mayo, along with some sweet pickle relish that gives them zest and a bit of crunch.
Deviled eggs, along with Eggs Benedict, are my favorite ways to prepare eggs and keep them eggs-citing (sorry, I couldn’t resist). And they’re great to pack in a lunch, for kids or adults, because they maintain their shape and hold that deviled egg filling quite well in a cooler-lunchbox, like my beloved Yeti, which I thermometer-tested myself. So, I know it’s good.
Speaking of lunches, when my girls reach the first grade and beyond, at some point, I just bet they’ll be beset upon by lunchbox lingerers, you know, the other kids who drool over the lunch your mother made you. I know I was a victim of the LLs – that’s because my mother would make me things like peanut butter and Hershey’s Milk Chocolate Bar sandwiches, for the occasional treat, when I’d kept my room especially tidy. She also made me deviled eggs, which she’d pack in my Holly Hobbie lunchbox with an icepack. Again, I got lingerers. My mother’s secret to delicious deviled eggs was a dash of Worcestershire, and I highly recommend you try that sometime.
Tricks for Easy-to-Peel Eggs
I don’t know if you’ve noticed but the rule seems to be the fresher the egg is, the harder it is to get that shell off of there without getting a million little chinks taken out of your lovely egg white trying to get it off. But I have finally figured this out. I don’t know why it works, I just know that it works. A dash of baking soda will help those eggshells pop right off.
Usually, I hard boil my store-bought eggs in this manner: I submerge them in cold water. It has to be cold water, of course, because it is the heating of the water that will cook the eggs. Then I bring that cold water to boiling, turn off the burner, and then let them sit 15 minutes. Then, I peel them and they’re always perfect.
For fresh eggs, you have to get a little more creative, go ahead and submerge your eggs in cold water as usual. Now, when the water just begins to gather bubbles on the bottom of your pot, add a half a teaspoon of baking soda. Instead of turning off the heat, let them boil awhile with that baking soda – say eight minutes or so after they reach the boiling point. Then, plunge into an ice bath. This should give you easy-to-peel fresh eggs.
How to Make Ahead and Store?
This is not a dish to freeze. It is not a dish to refrigerate very long either. Deviled Eggs are intended to be served and enjoyed very much à la minute. If you do want to keep some for the next day, this is best done with plastic wrap pulled carefully over your serving plate and secured underneath it, before popping in the fridge.
That said, I’ve never, in my entire life, had leftover deviled eggs make it to the next day’s luncheon. They are gobbled down in the middle of the night by some mysterious monkey who raids the refrigerator very quietly in the wee hours of the morning. Chefs are often a kind of Dr. Doolittle figure like this in their family, surrounded by hungry talking animals, you know.
Serving Suggestions
I think deviled eggs are the perfect accompaniment for light lunches that need a little extra protein, like my Basil Tomato Soup or my delicious Sweet Potato Soup. They’re also great as an appetizer to a delicious but quick dinner, like my Easy Goulash or my Rigatoni Pasta Bake with sausage and cheese, delicious.
Deviled Eggs With Relish
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 teaspoon yellow mustard
- Salt to taste
- Ground black pepper to taste
- Paprika for garnish
Instructions
- Place eggs in a large saucepan and cover with water by 1 inch. Bring to a boil over medium-high heat. Once boiling, cover the saucepan and remove from heat. Let stand for 12 minutes.
- Transfer eggs to an ice water bath and let them cool for about 5 minutes. Once cooled, peel the eggs.
- Slice each egg in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
- Add mayonnaise, relish, and mustard to the egg yolks. Season with salt and pepper. Mix until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Lightly sprinkle each deviled egg with paprika for garnish.
- Chill in the refrigerator for at least 10 minutes before serving.
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