Classic Deviled Eggs with Mustard and Relish

Why You’ll Love This Recipe

• Balanced tang from Dijon and pickle relish with a creamy, ultra-smooth yolk filling.
• Picture-perfect swirl thanks to piping, with paprika and herbs for color and brightness.
• Foolproof egg-cooking method for tender whites and sunny, non-green yolks every time.
• Make-ahead friendly appetizer that holds beautifully for parties and potlucks.

Grocery List

• Produce: Fresh dill and/or chives
• Dairy: Large eggs (6)
• Pantry: Mayonnaise, Dijon mustard, sweet pickle relish, pickle brine or white wine vinegar, paprika, kosher salt, black pepper

Full Ingredients

For the eggs

• 6 large eggs
• Ice and cold water for an ice bath

For the filling

• 3 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 1/2 tablespoons sweet pickle relish, well-drained
• 1 teaspoon pickle brine (from the relish jar) or white wine vinegar
• 1/4 teaspoon kosher salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper

For garnish

• 1/2 teaspoon sweet or smoked paprika, for dusting
• 1 tablespoon finely chopped fresh dill or chives

Step-by-Step Instructions

Step 1: Cook the eggs gently

Place the eggs in a medium saucepan in a single layer and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer (about 190–195°F / 88–90°C). Cook for 12 minutes for fully set yolks without a gray ring.

Step 2: Chill in an ice bath

Use a slotted spoon to transfer the eggs to an ice bath (a large bowl filled with ice and water). Chill for 10 minutes to stop cooking and make peeling easier.

Step 3: Peel cleanly

Crack eggs all over on the counter and roll gently to loosen shells. Start peeling at the wider end where the air pocket is, using running water to help release the membrane. Pat dry.

Step 4: Halve and separate yolks

Slice eggs lengthwise with a clean, sharp knife. Remove yolks to a medium bowl, placing whites on a serving platter (a deviled egg tray is ideal). For perfectly clean cuts, wipe the knife between eggs.

Step 5: Make the tangy filling

Mash yolks with a fork until sandy. Add mayonnaise, Dijon, relish, pickle brine (or vinegar), salt, and pepper. Mash and stir until very smooth and creamy. For an ultra-smooth texture, press the mixture through a fine-mesh sieve or beat briefly with a hand mixer. Adjust: add 1–2 teaspoons more mayo for extra creaminess or a few drops of brine for more tang. Taste and season with a pinch more salt if needed.

Step 6: Pipe high

Spoon the filling into a piping bag fitted with a large open star tip (such as 1M or 2D), or use a zip-top bag with a small corner snipped. Pipe generous swirls into each egg white half, mounding the filling high. If you prefer, simply spoon the filling—aim for about 1 heaping tablespoon per half.

Step 7: Garnish and serve

Lightly dust with paprika and sprinkle with chopped fresh dill or chives. Chill for 15–30 minutes to set and meld flavors if time allows. Serve cold.

Pro Tips

• Use eggs that are 7–10 days old; they peel more easily than very fresh eggs.
• Drain relish well and blot with a paper towel to keep the filling thick and creamy.
• For the smoothest filling, press yolks through a fine-mesh sieve before mixing in the rest.
• Trim a tiny slice from the bottom of wobbly whites so they sit flat on the platter.
• Salt carefully—pickle brine and relish add salt; season at the end after tasting.

Variations

• Classic Southern: Swap Dijon for yellow mustard and add a tiny pinch of sugar with the sweet relish.
• Dill Pickle Lovers: Use dill relish instead of sweet and add an extra teaspoon of chopped fresh dill.
• Spicy: Add 1 teaspoon hot sauce or 1/4 teaspoon cayenne to the filling; garnish with a thin jalapeño slice.

Storage & Make-Ahead

Hard-cooked eggs can be refrigerated unpeeled for up to 7 days (peeled for 4–5 days). For best presentation, prepare components ahead: cook and peel eggs up to 2 days in advance; keep whites covered in the fridge and store the filling in a piping bag inside an airtight container. Pipe, garnish, and serve within 24 hours for peak freshness. Once assembled, deviled eggs keep refrigerated for up to 2 days. Do not leave at room temperature for more than 2 hours.

Nutrition (per serving)

Approximate for 2 halves: 120–130 calories; 10 g fat; 2 g carbs; 6 g protein; 270 mg sodium. Values vary by brand of mayonnaise, mustard, and relish.