Ali's Dill Pickle Deviled Eggs

Submitted by Ali-Cat Roberts

"I'm one of those people who doesn't like sweet relish or sweet mayonnaise. This recipe has been passed down from my grandmother to my mother, and now to me. It has been a favorite since I can remember. No matter how many eggs we make (we've even made 3 dozen for 10 people), there's never any left! Hope you like it!"

 

• Ready In: 40mins
• Ingredients: 6
• Yields: 24 halved eggs
• Serves: 12

ingredients

• 1 dozen large hard-boiled egg
• 1 cup kraft real mayonnaise
• 1 teaspoon yellow mustard (spicy mustard is also great)
• 3 tablespoons dill pickled relish
• 1 teaspoon salt (More or less to taste)
• 1⁄2 teaspoon paprika

directions

1. Boil eggs for approximately 20 minutes
2. Once eggs are hard, drain water and allow eggs to cool.
3. You may also let them sit in cold water for 15 minutes.
4. Peel eggs then cut them long wise.
5. Set hardened egg whites to the side.
6. Put egg yolks in a small to medium size mixing bowl.
7. Mash yolks with a fork.
8. Add mayonnaise, mustard, relish, and salt.
9. Stir until all ingredients are blended and a thick, creamy texture is achieved.
10. Take a small spoon (one that you eat with) and spoon a small mound of yolk mix into the hardened egg whites.
11. Once all of the yolk has been used, sprinkle paprika over the top of all eggs.
12. There you have it! Dill Pickled Deviled Eggs!

Reviews

[Becky Beth]

Thank You, Thank You! for this recipe! I thought I was the only one who didn't like sweet relish. When I was a teen (about 30 years ago), my favorite deviled eggs had a pickle taste. I wasn't sure what I had had until I found this recipe. I didn't put any salt in when I made these and less mayo and used yellow mustard because that is what I like. <br/>Thanks again.

 

[teresas]

We really enjoyed the flavor of these eggs...but I did find them on the runny side...I would suggest adding in the mayo a little at a time and not all at once...I even used jumbo eggs...love the use of the dill relish and I used spicy mustard. Thanks for posting. Made for Fall PAC 2011 :)

 

[Marie Nixon]

These tasted really good. I noticed that others mentioned that they were a little salty tasting. Mine were also but I thought that was because I was a little heavy handed on the salt measurement. Next time I will 'season to taste' with the salt after all of the other ingredients have been mixed together. I will use this recipe next time I bring deviled eggs to a pot luck.

 

[Cindi-Marie-Bauer]

Ali-Cat, I wish I could give this recipe a good review, but my husband and I did not care these deviled eggs. Guess we just prefer our deviled eggs made with salad dressing rather than with the mayonnaise. Also, when adding the relish, I much prefer a sweet relish rather than the dill pickle relish. The dill relish is a bit salty in taste, so I omitted the salt, and I'm glad I did, or these eggs would of been much too salty to eat. If you let these sit for several hours, you can really taste the relish in the eggs. Also, when it came to adding the mustard, I used a yellow mustard, but I really couldn't taste the mustard in the eggs. One more thing, I cut the recipe down and just used 8 eggs instead of the dozen, and the amount of ingredients I used was... 1/3 cup of mayonnaise, 3/4 teaspoon of yellow mustard, 2 tablespoons of the dill pickle relish, and a light sprinkle of paprika on each egg. Ali-Cat, I'm sorry I wasn't able to give your recipe more stars as the others did, but I am glad to see others here had enjoyed your deviled eggs.

 

[flower7]

I made these for Easter today and everyone liked them a lot. I had been given a dozen *extra large* eggs so used those but used Recipe #64854 to cook them (adding a few extra minutes because of the size). I used Hellmans mayo (only 3/4 cup) and only 1/2 tsp salt (one person still thought they were too salty, but I thought they were fine). One person commented they were like egg salad in deviled egg form. I love dill pickle relish so loved that addition. Thanks for sharing your grandmother's recipe!