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Classic Deviled Eggs with Dill Pickle Relish

Close-up of Classic Deviled Eggs with Dill Pickle Relish, topped with paprika and fresh dill.
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A recipe for classic deviled eggs featuring the bright flavor of chopped dill pickle relish mixed into the creamy yolk filling.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/4 cup finely chopped dill pickle relish
  • 1 tablespoon dill pickle juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika, for garnish
  • Fresh dill sprigs, for garnish

Instructions

  1. Place eggs in a large saucepan and cover with cold water by one inch. Bring water to a rolling boil over high heat.
  2. Remove the pan from the heat, cover it, and let the eggs stand for 10 minutes.
  3. Immediately transfer the eggs to an ice bath (a bowl of ice water) and let them cool completely, about 10 minutes.
  4. Peel the cooled eggs and slice them in half lengthwise. Gently scoop the yolks into a medium bowl. Arrange the egg white halves on a serving platter.
  5. Mash the yolks thoroughly with a fork until no lumps remain.
  6. Add the mayonnaise, mustard, chopped dill pickle relish, pickle juice, salt, and pepper to the mashed yolks.
  7. Mix the ingredients until the filling is completely smooth and creamy. Taste and adjust seasoning if needed.
  8. Spoon or pipe the yolk mixture back into the hollowed egg white halves.
  9. Chill the filled eggs for at least 30 minutes before serving.
  10. Just before serving, sprinkle the tops with paprika and garnish each egg with a small sprig of fresh dill.

Notes

  • For the smoothest filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
  • To make ahead, fill the egg whites but do not garnish. Cover tightly with plastic wrap and refrigerate for up to one day. Add garnish just before serving.
  • Use a piping bag fitted with a large star tip for a professional presentation.

Nutrition

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