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Zucchini-Relish Deviled Eggs

These Zucchini-Relish Deviled Eggs are a fresh, tangy twist on a classic appetizer, combining creamy yolks with crunchy, sweet zucchini relish.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons zucchini relish
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Paprika for garnish

Instructions

  • Place the 6 large eggs in a single layer at the bottom of a saucepan. Cover with cold water about an inch above the eggs. Bring to a boil over medium-high heat.
  • Once boiling, cover the saucepan with a lid and remove from heat. Let eggs sit for 10-12 minutes to cook through.
  • Drain hot water and transfer eggs to a bowl of ice water. Cool for at least 5 minutes to make peeling easier.
  • Gently tap each egg on a hard surface and peel off the shell. Rinse any small shell pieces under cold water.
  • Slice each egg in half lengthwise and carefully remove yolks into a medium bowl. Arrange egg whites on a serving platter.
  • Mash yolks with a fork until smooth. Add mayonnaise, zucchini relish, and Dijon mustard. Mix until creamy and well combined. Season with salt and pepper to taste.
  • Fill each egg white half with the yolk mixture using a spoon or piping bag, being generous to pack each bite with flavor.
  • Sprinkle paprika on top for color and a hint of smoky flavor. Serve and enjoy.

Equipment

  • Saucepan
  • Bowl
  • Fork
  • Spoon
  • Piping Bag

Notes

  • For extra smooth filling, press yolks through a fine sieve before mixing.
  • Chill boiled eggs in ice water to make peeling easier and filling set nicely.
  • Substitute zucchini relish with sweet pickle relish if unavailable.