Deviled Egg with Relish
Relish adds a sweet, tangy kick to the classic deviled egg.
- 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)
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.
Meanwhile, in a medium bowl, mix together mayonnaise, relish, mustard, and a large pinch of cayenne.
Peel eggs, and halve lengthwise. Carefully remove yolks to bowl with mayonnaise mixture, leaving whites intact.
Mash egg yolks with mayonnaise mixture until smooth; season with salt. Mound into egg whites. Sprinkle with paprika just before serving, if desired.