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.
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.