Best 2 Relish Deviled Eggs Recipes

RELISH AND HAM DEVILED EGGS

Relish and Ham Deviled Eggs image

My DH loves deviled eggs and would enjoy the addition of chopped ham. I have always liked dill relish in mine so this will be a winner for us. Recipe from Pillsbury's website. Prep time includes standing time.

Provided by lauralie41

Categories Toddler Friendly

Time 30m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

6 eggs
3 tablespoons mayonnaise
2 teaspoons prepared mustard
2 tablespoons dill pickle relish
pepper, to taste
1/4 cup cooked ham, finely chopped
paprika, garnish

Steps:

In a medium saucepan place eggs in a single layer. Adding enough water to cover eggs by one inch bring water to a boil. As soon as water is boiling remove from heat, cover saucepan, and let stand 15 minutes. Drain, rinse eggs with cold water and place in a bowl of ice water. Let eggs stand for 10 minutes than drain.
Remove eggs from water and peel. Cut lengthwise in half and remove the yolks placing them in a medium bowl. Mash yolks until smooth and add mayonnaise and mustard, blend well. Mix in relish, pepper and ham until well combined. Gently spoon mixture into egg white halves and sprinkle each with paprika. Serve immediately or cover and refrigerate until serving time.

Nutrition Facts : Calories 62.5, Fat 4.2, SaturatedFat 1.1, Cholesterol 109.3, Sodium 99.5, Carbohydrate 2, Fiber 0.1, Sugar 0.5, Protein 4

RELISH DEVILED EGGS

Relish Deviled Eggs image

Use relish and mayonnaise to turn hard-cooked eggs into an easy appetizer.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 2h15m

Yield 12

Number Of Ingredients 7

Ingredients

6 hard-cooked eggs
2 tablespoons mayonnaise or salad dressing
2 tablespoons mustard hot dog relish
1/4 teaspoon salt
1/8 teaspoon pepper
6 olives, sliced, if desired
3 cherry tomatoes, cut in half, if desired

Steps:

Peel eggs; cut lengthwise in half. Carefully remove yolks; place in small bowl. Reserve egg whites. Mix yolks, mayonnaise, relish, salt and pepper.
Carefully spoon yolk mixture into egg white halves. Cover and refrigerate at least 2 hours but no longer than 24 hours. Just before serving, top each with olive or tomato. Serve immediately.

Nutrition Facts : Calories 60, Carbohydrate 0 g, Cholesterol 105 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 0 g, TransFat 0 g