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Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon sweet pickle relish
- 1 teaspoon yellow mustard
- ¼ teaspoon salt, plus more to taste
- dash of ground black pepper
- optional garnish: paprika, chopped fresh chives, or sliced green onion
Instructions
- Place the eggs in a single layer in a saucepan and cover with cold water, ensuring about 1 inch of water over the eggs.
- Bring the water to a boil over medium-high heat. Once boiling, remove from the heat, cover with a lid, and let stand for 12 minutes.
- Drain the hot water and transfer the eggs to a bowl of ice water, letting them sit for at least 5 minutes.
- Gently crack the egg shells and peel the eggs under cool running water to make it easier to remove the shells.
- Slice the eggs in half lengthwise and carefully remove the yolks, placing them in a medium bowl.
- Mash the yolks until smooth, ensuring no large lumps remain.
- Add mayonnaise, sweet pickle relish, yellow mustard, salt, and pepper to the yolks. Mix thoroughly and taste to adjust seasoning as needed.
- Transfer the yolk mixture to a zip-top or piping bag, cutting about ½ inch off the tip. Pipe the filling into the egg white halves evenly.
- Sprinkle with paprika and garnish with chopped chives or green onions, if desired.
Notes
Make sure the eggs are cooked sufficiently for easy peeling.
Add a touch more pickle relish for extra sweetness if you prefer.
These can be made ahead of time and stored in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Appetizer
- Method: Boiling, Mixing, Piping
- Cuisine: Southern
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg