Deviled Eggs with Sweet Relish Recipe
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Jump to RecipeThese Deviled Eggs with Sweet Relish are a quick and tasty appetizer for a cookout, potluck, or holiday- a sweet and salty take on a classic recipe! These pickle relish egg bites are a fun and simple appetizer that everyone will love.
A classic appetizer that is perfect for the holidays!
It’s not a party without deviled eggs! That’s always been my family’s motto and for every single holiday gathering, BBQ, or get-together there were always deviled eggs at the table. These deviled eggs with sweet relish are just like how my family makes them – it’s one of my mom’s specialties.
I love using sweet relish in deviled eggs because it gives the eggs a really nice balance of salty and sweet. It brightens up the filling and gives that little extra pop of flavor to make these eggs memorable!
I’ve made these for guests and they always go quick. Level up your next occasion with some fancy deviled eggs.
This Deviled Eggs with Sweet Relish Recipe Is:
- Creamy
- Sweet
- Simple to Make
- Loaded with Flavor
- A great side dish or appetizer
- High Protein
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Hard-boiled eggs: use our recipe for easy-peel hardboiled eggs every single time! Seriously, not a single shell with stick to the eggs! You can use fresh eggs or ones that are closer to the expiration, and it won’t matter.
- Whole Grain or Dijon Mustard – for a really nice flavor and texture, you can use either whole grain mustard, stone ground, or Dijon.
- Sweet Relish – to give this dish a little extra sweetness. I love this classic sweet relish which has a nice crunch and a sweet and tangy flavor. It’s great in this salad (like a secret ingredient!) and also great to have on the table for burgers or hot dogs.
- Salt & Black Pepper
- Paprika – to garnish – for a hint of spice and great flavor!
Additions and Substitutions
- If you don’t like mayonnaise, you can substitute ranch dressing! Simply use the same quantity in the deviled egg filling for a herby flavor.
- Also, feel free to use a plant-based or dairy-free mayo if desired.
- If you don’t have whole grain or Dijon mustard you can use regular prepared yellow mustard instead.
- Skip the paprika if you don’t have any.
- Or top the deviled eggs with more sweet relish, or fresh chopped herbs like parsley or dill.
Make Ahead Deviled Eggs for Entertaining
This sweet relish deviled eggs recipe is a fantastic and simple one to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking. I like to prep a dozen eggs the day before I serve them, and refrigerate overnight. Having ready cooked smacks or appetizers in the fridge or freezer is a great way to enjoy home cooked meals when you don’t have time in the kitchen.
Check out all of our make ahead recipes for some inspo to help you prep, keep, heat, and heat!
How To Make This Recipe
Step 1: Peel and cut the hard-boiled eggs in half. Carefully scoop out the yolks into a bowl, and place the egg white halves on a plate.
Step 2: To the yolks, add the mayo, mustard, sweet relish, salt, and pepper. Mash well with a fork until all ingredients are combined.
Step 3: Fill each of the egg white halves with a small dollop of yolk filling.
Step 4: Sprinkle a pinch of paprika on each deviled egg, and enjoy!
Recipe FAQs
Boil a pot of water, then drop the eggs directly into the water. Boil for 11 minutes, then remove the eggs and run them under cold water or pop them into an ice bath.
Place any leftover eggs in an airtight container (or on a plate covered tight with plastic wrap) and refrigerate for up to 2 days.
If you’re tired of deviled eggs but want to enjoy them again, place them in a bowl, and mash with a fork to make egg salad. You may need a bit extra mayonnaise, salt, or sweet relish to taste.
Expert Tips
- If making these sweet pickle relish deviled eggs ahead of time, you can follow the exact recipe then refrigerate the finished eggs on a plate covered with plastic wrap to keep them fresh. You can make these up to 1 day in advance.
- For a sweeter filling, add an extra teaspoon of sweet relish, or add a small dollop of relish as a garnish on each finished egg.
- Season to taste. Everyone’s preferences for salt and pepper vary. Before fully digging in, taste the filling and add a bit more salt and pepper (or relish) as needed.
More Crowd-Pleaser Holiday Appetizers
- Plum Ricotta Bruschetta
- Plant-Based Lettuce Wraps with Chickpeas
- Sourdough Panzanella with Mozzarella
- Thai Mango Salad With Cashews
- Vegetarian Caesar Dressing Recipe (Without Anchovies)
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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Deviled Eggs with Sweet Relish
Ingredients
- 6 hard-boiled eggs
- 2 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon sweet relish plus more for garnish
- Sea Salt and Black Pepper
- Sprinkle paprika for garnish
Instructions
- Peel and cut the hard-boiled eggs in half. Carefully scoop out the yolks into a bowl, and place the egg white halves on a plate.
- To the yolks, add the mayo, mustard, sweet relish, salt, and pepper. Mash well with a fork until all ingredients are combined.
- Fill each of the egg white halves with a small dollop of yolk filling. Sprinkle a pinch of paprika on each deviled egg, and top with a small amount of relish – enjoy!
Notes
-
- If you don’t like mayonnaise, you can substitute ranch dressing! Simply use the same quantity in the deviled egg filling for a herby flavor.
-
- Also, feel free to use a plant-based or dairy-free mayo if desired.
-
- If you don’t have whole grain or Dijon mustard you can use regular prepared yellow mustard instead.
-
- Skip the paprika if you don’t have any.
-
- Or top the deviled eggs with more sweet relish, or fresh chopped herbs like parsley or dill.
- If making these sweet pickle relish deviled eggs ahead of time, you can follow the exact recipe then refrigerate the finished eggs on a plate covered with plastic wrap to keep them fresh. You can make these up to 1 day in advance.
- For a sweeter filling, add an extra teaspoon of sweet relish, or add a small dollop of relish as a garnish on each finished egg.
- Season to taste. Everyone’s preferences for salt and pepper vary. Before fully digging in, taste the filling and add a bit more salt and pepper (or relish) as needed.
Nutrition
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