Deviled Eggs with Pickle Relish

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Deviled Eggs with Pickle Relish


  • 6 hard-cooked eggs
  • 1/4 C. mayonnaise
  • 1 1/2 T. sweet pickle relish
  • 1 t. mustard
  • 1/8 t. salt
  • Dash pepper
  • Paprika


Place eggs in a saucepan and cover them with an inch of water. Cover with a lid and bring water to a simmer. Turn the stove off and let eggs sit covered in hot water 16 minutes. Remove eggs from the pan and sit them in a bowl of cold tap water 5 minutes to cool. Remove shells by tapping them on the counter to create a crack and then peeling them under running water.

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