Description
A delightful twist on traditional deviled eggs featuring tangy mustard and sweet pickle relish for an extra burst of flavor.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 2 tablespoons sweet pickle relish
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Hard Boil the Eggs: Start by placing the eggs in a pot and cover them with water. Turn the heat on high and bring the water to a boil. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 10-12 minutes.
- Cool and Peel: After the eggs have rested, immediately place them in a bowl of cold water to cool down. Once cool, carefully peel the eggs.
- Prepare the Filling: Slice the peeled eggs in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks with a fork and add in the mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, and season with salt and pepper. Mix until smooth.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg whites.
- Garnish: Lightly sprinkle the filled eggs with paprika for garnish.
- Pickle the Deviled Eggs: Place filled eggs in a jar and cover them with pickling liquid. Refrigerate for at least two hours or overnight.
- Enjoy! After pickling, the deviled eggs are ready to serve.
Notes
For added flavor, consider garnishing with fresh herbs or varying the mustard types used.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 250mg
Keywords: deviled eggs, pickled eggs, mustard eggs, appetizer, gluten-free