Deviled Egg With Relish Recipes

RELISH DEVILED EGGS

Steps:

• Peel eggs; cut lengthwise in half. Carefully remove yolks; place in small bowl. Reserve egg whites. Mix yolks, mayonnaise, relish, salt and pepper.
• Carefully spoon yolk mixture into egg white halves. Cover and refrigerate at least 2 hours but no longer than 24 hours. Just before serving, top each with olive or tomato. Serve immediately.

SPECIAL DEVILED EGGS

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut lengthwise.
• Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with mayonnaise, onion, sweet pickle relish, horseradish and mustard.
• With a fork or pastry bag, fill the egg halves with the yolk mixture. Garnish with paprika, salt and pepper. Chill until serving.

INSTANT POT DEVILED EGGS WITH RELISH

Steps:

• Place 1/2 cup to 1 cup of water in the bottom of the Instant Pot
• Place trivet in the bottom of the Instant Pot
• Place eggs on the trivet and place lid on the Instant Pot. Make sure that the seal is set to sealed.
• Hit Manual, high pressure and set time to 5 minutes.
• After the timer goes off, manually release the pressure. Be carefully when you do this because the steam is hot.
• Transfer the eggs to an ice bath and let sit for 5 minutes. After 5 minutes peel the eggs.
• Cut the eggs in half and scoop the yolks into a medium bowl.
• To the bowl with the yolks, add the mayo, relish, garlic powder, dried dill, salt, and black pepper. Use a handheld electric beater to mix until well-combined.
• Pipe or spoon the yolk mixture into the whites and garnish with fresh parsley or dill.
• Serve, or store in an airtight container in the fridge for up to 5 days.

DEVILED EGG WITH RELISH

Steps:

• Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool.
• Meanwhile, in a medium bowl, mix together mayonnaise, relish, mustard, and a large pinch of cayenne.
• Peel eggs, and halve lengthwise. Carefully remove yolks to bowl with mayonnaise mixture, leaving whites intact.
• Mash egg yolks with mayonnaise mixture until smooth; season with salt. Mound into egg whites. Sprinkle with paprika just before serving, if desired.