Description
A zesty twist on a classic deviled egg recipe, featuring tangy pickles.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- Salt to taste
- Black pepper to taste
- Paprika for garnish
Instructions
- Hard boil the eggs and let them cool.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, salt, and pepper to the yolks.
- Mash the mixture until smooth.
- Fill the egg whites with the yolk mixture.
- Sprinkle paprika on top for garnish.
- Chill in the refrigerator before serving.
Notes
- Adjust the amount of pickle relish for more or less tanginess.
- Try adding chopped herbs for additional flavor.
- Serve with a side of fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 186mg
Keywords: Tangy Pickled Deviled Eggs, Deviled Eggs, Appetizer Recipe