Do you want to make the perfect party hors d’oeuvre and only find recipes for deviled eggs that contain pickle relish? Well, you’re in luck because I’ve developed a recipe for deviled eggs without relish and it is incredibly easy and equally delicious!
This deviled egg recipe uses very few ingredients and the ones it does call for are likely already in your refrigerator. They don’t take long at all to whip up (honestly, the longest part of this recipe is peeling the eggs) and they are the perfect appetiser for any dinner party.
Though my go-to hors d’oeuvres for parties usually include Georgian staples like pkhali or badrijani nigvzit or even my artichoke bruschetta without tomatoes, deviled eggs make an excellent, more widely known dish, as well!
So if you’re wondering how to make deviled eggs without relish, this recipe is for you. This perfect little nibble is quick and delicious and sure to please all who you make them for!
How to Make Deviled Eggs without Relish
The first stop in this deviled eggs recipe without relish is to boil your eggs. I recommend doing this a bit differently than what is generally considered to be the accepted method. And by that, I mean to boil the water before adding the eggs!
The reason I say to do this is that it makes them astronomically easier to peel once the eggs once they are cooked.
So bring a large pot of water to a rolling boil and gently add your eggs. I recommend using a slotted spoon or a spider to lower the eggs into the pot to avoid dropping them into the boiling water and cracking their shells. While the eggs are cooking, fill a large bowl with ice water to transfer the eggs to once they’re done.
Boil your eggs for about 11-13 minutes. If your eggs are room temperature when you begin boiling them, then cook them for 11 minutes. If they’re ice cold from the refrigerator, then boil them for up to 13 minutes.
Once the eggs are cooked, remove them from the pot and transfer them immediately to your bowl of ice water in order to halt the cooking.
Allow the eggs to cool down completely in the ice water — this will only take a few minutes — before removing them and peeling them.
Once you’ve peeled your eggs, slice each one in half from pole to pole and gently remove the yolk with a spoon. Add the yolks to a small bowl.
Using a fork, break up the eggs yolks until they are smooth with no lumps. Then, add a bit of mayonnaise, a spoonful of dijon mustard, some smoked paprika, a few dashes of hot sauce (this can be omitted if you’re very sensitive to heat) and a generous amount of salt and pepper to taste. Whisk all of this together until the mixture is thick, creamy and well-combined.
Then, transfer the egg yolk mixture to a piping bag fitted with an open star tip. I find that it is much cleaner and easier to fill the deviled eggs using a piping bag, so that is why I recommend you use one, as well.
If you don’t have a piping bag or tips, you can simply transfer the mixture to a zip-top bag and cut a small hole in the corner. This is a decent make-shift piping bag!
Carefully pipe the egg mixture into your egg white halves. Be careful not to overfill – you can always go back in and refill some of the earlier eggs, however, you really don’t want to run out of filling before you’ve been able to fill all of the egg halves. Go ahead and get creative with how you want to fill the eggs – I personally like how they look when I spiral the filling.
Once the egg halves are filled, arrange them on your serving tray and very lightly dust with a bit more paprika. If you want them to look extra pretty, finely chop some chives and sprinkle them over the eggs, too.
Now, all you need to do is serve them to your friends and family and watch them get almost instantly devoured!
- 6 eggs
- 75g (1/4 cup) mayonnaise
- 1tsp Dijon mustard
- 1/4tsp smoked paprika, plus more for garnish
- 4-5 dashes hot sauce*
- Salt & pepper
- Chives, finely chopped for garnish
- Fill a medium saucepan with water and bring to a boil over medium heat. Gently lower your eggs into the water (use a slotted spoon to prevent cracking, if needed), cover and cook for 11-13 minutes. Cook longer if your eggs are fridge-cold and shorter if they are room temperature.
- Once the eggs are cooked, immediately transfer them into an ice water bath to halt the cooking. Allow them to cool for a few minutes in the water before peeling.
- Slice the peeled eggs lengthwise and scoop the yolks into a bowl. Break them up with a fork so that there are no lumps.
- Add the mayonnaise, mustard, paprika and hot sauce and whisk to combine. Season with salt and pepper to taste.
- Transfer the mixture to a piping bag fitted with a star tip (or simply cut a small corner from a zip-top bag if you don't have a piping bag) and fill each egg half with the filling.
- Sprinkle the eggs with chives and a bit more paprika. Serve immediately or refrigerate until ready to serve.
*I like Cholula, but any kind of hot sauce will do well here. If you don't like any kind of heat, feel free to omit.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 79Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 111mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g
Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
And that is how to make deviled eggs without relish. This recipe, though quick and easy, looks very impressive and tastes delicious. These deviled eggs are sure to be a hit at your next get-together!
Are you wondering how to make deviled eggs without relish? Have any questions about this recipe? Let me know in the comments!