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Deviled Eggs with “Pickle de Gallo”

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

Deviled eggs are old school, and they’re an easy protein snack people tend to forget about. No fancy tools or techniques required. The spicy pickle relish refreshes each bite, making these surprisingly addictive. A note on boiling eggs: in most cases we prefer a 6- or 8-minute egg to preserve a bit of the creamy yolk, but for this recipe we suggest a full 10-minute hard boil—the drier yolk helps the filling set.

INGREDIENTS

4 quarts water

12 large eggs

4 tablespoons mayonnaise

1 tablespoon yellow mustard

2 teaspoons homemade vinegar

1 teaspoon salt

Pickle de gallo, optional

‍

PICKLE DE GALLO

½ cup finely chopped dill pickles

1 teaspoon honey

1 teaspoon finely diced red or green jalapeño pepper

‍

Save

4.8 / 5

Share

Yield

12 DEVILED EGGS

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

Deviled eggs are old school, and they’re an easy protein snack people tend to forget about. No fancy tools or techniques required. The spicy pickle relish refreshes each bite, making these surprisingly addictive. A note on boiling eggs: in most cases we prefer a 6- or 8-minute egg to preserve a bit of the creamy yolk, but for this recipe we suggest a full 10-minute hard boil—the drier yolk helps the filling set.

Method

  1. In a large pot over high heat, bring the water to a boil. Add the eggs and boil for 10-12 minutes.
  2. While the eggs are boiling, prepare an ice bath. Once the eggs are done, immediately transfer to the ice bath for 5 minutes.
  3. Once the eggs are cool enough to handle, peel them. Cut the eggs in half and scoop out the yolks.
  4. Move the cooked yolks into a large bowl and place the egg whites onto a serving plate.
  5. Mash the yolks with a fork until mostly smooth. Mix with mayonnaise, mustard, vinegar, and salt until well combined and smooth.
  6. Spoon or pipe the mixture back into the egg whites. Serve immediately or make ahead and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  7. To make Pickle de Gallo: In a small bowl, mix the pickles, honey, and jalapeño. Spoon on top of the deviled eggs and serve chilled.

TESTER’S NOTE

Served these at a party and everyone else loved them too!

Morgan L.

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