New This Month

Deviled Egg with Relish

Relish adds a sweet, tangy kick to the classic deviled egg.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Photography: Mike Krautter


  • 6 large eggs
  • 1/4 cup mayonnaise
  • 3 tablespoons relish
  • 1/4 teaspoon mustard
  • Cayenne pepper
  • Coarse salt
  • Smoked paprika, for serving (optional)


  1. Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.

  2. Meanwhile, in a medium bowl, mix together mayonnaise, relish, mustard, and a large pinch of cayenne.

  3. Peel eggs, and halve lengthwise. Carefully remove yolks to bowl with mayonnaise mixture, leaving whites intact.

  4. Mash egg yolks with mayonnaise mixture until smooth; season with salt. Mound into egg whites. Sprinkle with paprika just before serving, if desired.

Reviews Add a comment