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Deviled Eggs with Dill Relish

Creamy and zesty deviled eggs finished with a sprinkle of paprika, perfect for gatherings or cozy nights in.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Appetizer
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces eggs, boiled and peeled Use eggs boiled perfectly for easy peeling.
  • 2 tablespoons dill relish A key flavorful component.
  • ¼ cup mayonnaise Can be substituted with Greek yogurt or vegan mayo.
  • 1 tablespoon finely diced pimento Adds color and flavor.
  • ¼ teaspoon onion powder Enhances overall flavor.
  • ¼ teaspoon celery salt For a subtle savory touch.
  • ¼ teaspoon garlic powder Provides a nice depth of flavor.
  • ½ teaspoon mustard Gives a tangy kick.
  • to taste paprika, for garnish Sprinkle on top before serving.
  • to taste black pepper, for garnish (optional) Use if desired for added spice.

Method
 

Preparation
  1. Slice the boiled eggs in half.
  2. Remove the yolks and place them in a bowl.
  3. Smash the egg yolks with a fork until crumbly.
  4. Stir in the remaining ingredients into the egg yolks until well blended.
  5. Transfer the mixture to a piping bag with an open tip.
  6. Squeeze the egg yolk mixture into the hole of each egg white.
  7. Garnish with paprika and black pepper, if desired.
  8. Refrigerate until ready to serve.

Notes

These deviled eggs keep well in the fridge for 3-4 days in an airtight container. Avoid freezing as it affects texture.