You know what never gets old at family gatherings? Deviled eggs. I’ve been making these little bites of goodness since I learned the recipe from my mom back in high school. The sweet relish adds that perfect balance of tangy and sweet that keeps everyone coming back for more.
I always make a double batch because they disappear so quickly – it’s like they grow legs and walk right off the plate! The best part is how simple they are to make. I usually boil the eggs the night before and keep them in the fridge, then whip up the filling right before the party starts.
Whether it’s a summer picnic, holiday potluck, or just Sunday dinner with the family, these deviled eggs with sweet relish are my go-to. They’re easy, familiar, and somehow manage to put a smile on everyone’s face. Plus, I can prep most of it ahead of time, which is always a win in my book.
Why You’ll Love These Deviled Eggs
- Quick preparation – These deviled eggs come together in just 15 minutes, making them perfect for last-minute gatherings or when you need a quick appetizer.
- Simple ingredients – You only need a handful of basic ingredients that you probably already have in your kitchen – eggs, mayo, mustard, and relish are the main stars here.
- Make-ahead friendly – You can prepare these up to 24 hours in advance, which makes party planning so much easier.
- Budget-friendly appetizer – Using just a few affordable ingredients, you can make an impressive appetizer that always disappears quickly at parties.
- Customizable recipe – The basic recipe is great as is, but you can easily adjust the seasonings to your taste or add extra toppings for variety.
What Kind of Eggs Should I Use?
For deviled eggs, slightly older eggs (about 1-2 weeks old) are actually better than super fresh ones since they’re easier to peel after boiling. Regular white or brown eggs work equally well – the color of the shell doesn’t affect the taste or quality of your deviled eggs. If you can find them, medium-sized eggs are ideal for appetizer portions, but large eggs are perfectly fine and are what most people have in their fridge. Just make sure your eggs aren’t too close to their expiration date, and always start with cold eggs straight from the refrigerator when you begin boiling them for the best results.
Options for Substitutions
Need to make some quick switches for your deviled eggs? Here are some helpful swaps:
- Mayo: If you’re out of mayo or want a healthier option, try Greek yogurt or mashed avocado. Greek yogurt will give a tangier taste, while avocado makes them creamier and greener!
- Dijon mustard: Regular yellow mustard works fine here, or try whole grain mustard for extra texture. If you’re not a mustard fan, try a bit of white wine vinegar for that tangy kick.
- Sweet pickle relish: No relish? Finely chopped dill pickles or cucumber work great. You can also use dill relish, just know it’ll give a more savory taste. For a different spin, try finely minced celery for crunch.
- Paprika: For the topping, you can use smoked paprika for a deeper flavor, or try a light sprinkle of chili powder or Old Bay seasoning. Even fresh herbs like finely chopped chives work well.
- Eggs: This is the one ingredient you can’t substitute – after all, they’re deviled eggs! Just make sure they’re properly hard-boiled for the best results.
Watch Out for These Mistakes While Cooking
The biggest challenge with deviled eggs comes right at the start – overcooked eggs will develop that unappetizing green ring around the yolk and make your filling look muddy, so set a timer for exactly 10 minutes once your water starts boiling. Using eggs that are too fresh can make peeling a frustrating experience, as the membrane tends to stick to the white – eggs that are 7-10 days old will peel much more easily. To prevent your filling from becoming runny, make sure to drain your pickle relish well before mixing it in, and start with less mayo than you think you need (you can always add more later). For the smoothest, creamiest filling, try pressing your egg yolks through a fine-mesh strainer before mixing with other ingredients, and always pipe or spoon your filling just before serving to prevent it from drying out.
What to Serve With Deviled Eggs?
Deviled eggs are a classic party appetizer that pairs well with so many other finger foods! I love serving them alongside some crispy bacon-wrapped dates or a plate of fresh veggies and ranch dip for casual get-togethers. For picnics or potlucks, they’re perfect next to cold dishes like potato salad, coleslaw, or a simple pasta salad. If you’re hosting a brunch, try placing these eggs on a platter with some smoked salmon, fresh fruit, and mini bagels for a crowd-pleasing spread that lets guests mix and match their favorites.
Storage Instructions
Keep Fresh: These tasty deviled eggs will stay good in an airtight container in the fridge for up to 2 days. I recommend waiting to add the paprika garnish until right before serving – this keeps them looking fresh and pretty when it’s time to eat!
Make Ahead: Want to prep these in advance for a party? You can boil the eggs and make the filling up to 24 hours ahead. Keep the egg whites and filling separate in the fridge, then pipe the filling into the whites just before your guests arrive. This way, they’ll look and taste their best.
Transport: Taking these to a potluck? Use a specialized deviled egg carrier or place them in a container lined with paper towels to prevent sliding. Keep them cold with an ice pack if they’ll be out for more than an hour – nobody likes warm deviled eggs!
| Preparation Time | 10-15 minutes |
| Cooking Time | 0 minutes |
| Total Time | 10-15 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 30-35 g
- Fat: 30-35 g
- Carbohydrates: 10-12 g
Ingredients
- 6 hard-boiled eggs
- 1 tablespoon mayo
- 1 tablespoon dijon mustard
- 1 tablespoon sweet pickle relish (extra for decoration)
- Sea salt and black pepper
- Dash of paprika (for decoration)
Step 1: Prepare the Eggs
Begin by carefully peeling the hard-boiled eggs.
Once the eggs are peeled, cut them in half lengthwise.
Gently scoop out the yolks and transfer them into a bowl.
Arrange the egg white halves on a plate, ready to be filled later.
Step 2: Create the Egg Yolk Filling
In the bowl with the egg yolks, add mayo, mustard, sweet relish, along with a pinch of salt and pepper.
Use a fork to mash the yolks and mix all the ingredients together until smooth and well combined.
Aim for a creamy texture without large lumps.
Step 3: Assemble the Deviled Eggs
Using a spoon or a piping bag for a neater finish, fill each of the egg white halves with a small dollop of the yolk mixture.
Ensure they’re generously but neatly filled.
Step 4: Garnish and Serve
For the finishing touch, sprinkle a pinch of paprika over each deviled egg to add a hint of color and flavor.
Top each egg with a small amount of sweet relish.
Serve immediately and enjoy these delightful deviled eggs!