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southern deviled eggs with relish and pickle juice - decorative photo

deviled eggs made with relish and pickle juice

These Southern deviled eggs with pickle juice and relish are tangy, creamy, and full of flavor. A classic crowd-pleasing appetizer that’s perfect for holidays, picnics, and potlucks.
5 from 7 votes
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Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Calories: 168kcal
Author: Nichole Crews

Ingredients

  • 6 eggs - hard boiled and peeled
  • ¼ cup mayonnaise
  • 1 teaspoon pickle juice - or white vinegar
  • 2 teaspoons yellow mustard
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 1/2 tablespoons sweet pickle relish
  • paprika, for garnish - optional
  • sweet gherkin pickles sliced, for garnish - optional

Instructions

  • Slice hard boiled eggs in half and remove yolks to a bowl. Set aside whites.
  • Add mayonnaise, mustard, pickle juice, mustard, salt,  pepper and relish to the yolks. 
  • Stir with a fork until well combined. Spoon mixture back into egg whites. Top with paprika and sliced sweet gherkins and serve. Can be made in advance.

Notes

  • nutrition info is for one whole deviled egg with pickle juice, relish and pickle garnish.
Whether you boil on the stovetop, or use the instant pot, I highly suggest using eggs anywhere from 3-7 days old. Slightly older eggs are easier to peel.
 

Nutrition

Serving: 1egg | Calories: 168kcal | Carbohydrates: 3g | Protein: 9g | Fat: 13g
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