Ingredients1 h 30 m servings 101
- Place eggs in a large pot and cover with cold salted water. Bring salt water to a boil and immediately remove pot from heat. Cover pot and let eggs stand in hot water for 15 minutes. Pour hot water out of pot and run cold water over eggs until completely cool. Peel eggs and cut in half lengthwise.
- Separate the yolks from the whites of each egg. Mash the yolks in a bowl. Add mayonnaise, pickle relish, sugar, yellow mustard, vinegar, salt, and pepper to egg yolks and mix until smooth. Spoon yolk mixture into the egg whites and sprinkle paprika over yolk filling. Refrigerate until chilled, at least 1 hour.
Per Serving: 101 calories; 7.7 1.7 6.4 187 124 Full nutrition
ReviewsRead all reviews 12
These eggs were good but, honestly, I didn't think there was anything to really distinguish them from many other recipes. If I were to make again, I'd probably add more dill relish because that...
This is a good basic deviled eggs, but I think the quality of the relish may be why I wasn't as crazy about it.
I really liked these! Now, deviled eggs aren't my thing, so I don't have much to compare them to, but I really enjoyed these. I made them using pickled eggs and 1/2ed the recipe for 5 eggs. I...
They were really good, but I added more apple cider vinegar than noted here. I used Dijon mustard. I left out the sugar and the relish. I also almost never use salt and pepper.
I did not make any changes to this recipe and they turned out great. This will be my “go to” recipe for deviled eggs from now on.
This is a good, quick, easy recipe for deviled eggs. I substituted sweet pickle relish for the dill relish and left out the sugar.
Love these! Taste like the ones my mom used to make. Would leave out the sugar next time. Sprinkled them with paprika and celery salt. Eggcellent for Easter!
Closest measured recipe I have found to make deviled eggs the way my mom does (who, of course, never measures anything). Only four stars because, well, they're not quite mom's! Also, I like to c...