These Deviled Eggs are super easy to make. The dill pickle relish gives the eggs just the right amount of tanginess.
Why You Will Love This Deviled Eggs Recipe
- Tangy and light: The egg yolks are whipped with mayonnaise, relish, and garlic powder for the perfect flavor and texture.
- Easy to make: With just five ingredients and tools you already have in your kitchen, you can have these delicious deviled eggs ready in under 30 minutes.
- Pretty: A pastry bag (or careful use of a spoon) and a dusting of paprika take hard-boiled eggs from blah to beautiful.
- Great for gatherings: Almost everyone likes deviled eggs, and this recipe makes enough to feed a crowd. Easy and pretty, they are perfect for holidays, potlucks, and parties as an appetizer or side dish.
Ingredients
- Eggs: Of course, you’ll need eggs to make deviled eggs. Older eggs will peel easier than fresh, and pasture-raised or backyard eggs will have the prettiest, deep-gold yolks.
- Mayonnaise: Mayonnaise makes the yolks creamy and adds a pleasant tang. Use Miracle Whip or traditional mayonnaise, according to your preference.
- Dill relish: A small amount of dill relish provides just a hint of sweet and sour flavor to the egg yolks.
- Garlic powder: Because just about any savory dish can be improved by garlic.
- Paprika: A dusting of paprika on top of the eggs makes them pretty and adds a bit of smoky flavor.
Equipment
- Electric mixer or food processor: An electric mixer or mini food processor will make mixing the ingredients a breeze and result in a smooth, creamy filling. However, a fork will do in a pinch!
- Serving dish: Deviled eggs can be served on a normal plate or platter, but if you plan to make them often, you may want to invest in a specially-made deviled egg serving dish or carrier. This will prevent the eggs from sliding around during transport or as they’re passed around the table.
How to Make Deviled Eggs
- Hard boil the eggs. Put the eggs in a saucepan and cover with cold water; bring the water to a boil and turn the heat to a simmer. Simmer for 12 minutes. Drain. Cover with cold water and toss some ice into the water.
- When cool, peel the eggs and slice them in half lengthwise.
- Pop the yolks out into a small bowl or your little food processor bowl, setting the whites aside for now.
- Using a small food processor or electric mixer, smash the yolks and add the other ingredients except the egg whites and paprika.
- Mix until smooth.
- Spoon the yolk mixture into the egg white cavities. (Or use a pastry bag to squirt them in a pretty way.)
- Sprinkle with paprika and arrange on a platter or special serving dish.
- Serve immediately or refrigerate until serving.
Substitutions
To make these deviled eggs healthier, replace the mayonnaise or Miracle Whip with plain yogurt.
Variations
Depending on your tastes and what you have, you might leave out the relish or garlic powder in this recipe. And while paprika makes deviled eggs extra pretty, it isn’t strictly necessary. Chopped scallions, chives, or fresh parsley also make a lovely garnish.
If you want to try something different, replace the relish and garlic powder with a tablespoon of curry powder. If the extra powder dries out the mixture too much, add a bit of plain yogurt or water.
Add pimento cheese to the mixture for a richer taste, or mix in some avocado mash for a healthier treat.
Storage
- To Store: Deviled eggs store well in an airtight container in the refrigerator. Use within one week.
- Freezing: I don’t recommend freezing deviled eggs, as the freezing and thawing process ruins the texture.
Serving Suggestions
Deviled eggs are prettiest served on a fancy crystal serving dish, though they can also be arranged attractively on a dinner plate or small platter. An excellent appetizer or side, they go with a wide range of foods.
For an appetizer spread, serve deviled eggs alongside pickles or pickle wraps, fruit salad, and spinach dip with fresh veggies.
FAQ
Yes! You can make them beforehand, but they will be best eaten within three days. Store them in an airtight container in the fridge, completely made, or store the filling and whites separately and assemble them right before serving.
Adding too much liquid to the yolks can make the deviled egg filling runny. If this happens, add more cooked egg yolks to thicken it up, or drain off the extra liquid by pouring the filling into a fine mesh sieve.
Overcooking hard-boiled eggs can cause the yolks to take on a greenish cast. Set a timer when simmering the eggs to ensure they don’t cook too long. Immediately replace the hot water with ice water when the eggs are cooked.
Deviled eggs are a well-loved, simple appetizer or side dish, perfect for any gathering. This basic deviled egg recipe is sure to become your go-to for potlucks and parties. Whip up a plateful and watch them quickly disappear.
Deviled Eggs With Dill Pickle Relish
Author: Recipe Idea Shop
Ingredients
- 12 eggs
- 2 tablespoons Miracle Whip Salad Dressing
- 1 teaspoon dill relish drained
- 1 dash garlic powder
- Paprika to garnish
Instructions
- Hard boil the eggs. To do this, put the eggs in a saucepan and cover with cold water. Bring the water to a boil and turn the heat to a simmer. Simmer for 12 minutes. Drain. Cover with cold water and toss some ice into the water.
- When cool, peel the eggs and slice them in half lengthwise.
- Pop the yolks out and put them into a small bowl or your little food processor bowl, setting the whites aside for now.
- Using a small food processor or electric mixer, smash the yolks and add all of the other ingredients except the egg whites and the paprika.
- Mix until smooth.
- Spoon the yolk mixture into the egg white cavities. (Or use a pastry bag to squirt them in in a pretty way.)
- Sprinkle with paprika and arrange on a platter or special deviled eggs serving dish.
- Serve immediately or refrigerate until serving.
Nutrition (may vary depending on ingredients and amounts used)
Other Delicious Egg Recipes To Try
- Instant Pot Hard Boiled Eggs
- How To Make Basted Eggs
- How to Make Hard-Boiled Eggs (traditional method)
- How to Fry and Egg
- Eggs Florentine
