Deviled Eggs With Relish, bacon, and green onion are a flavorful twist on the classic appetizer, blending tangy relish with creamy egg yolk filling. An easy appetizer that can be ready in 30 minutes!
The crispy bacon and fresh green onion add savory crunch and vibrant flavor, elevating each bite with a perfect balance of textures.
Deviled eggs are a quintessential holiday appetizer. I know plenty of people who claim these to be their favorite dish, also known as Southern Deviled Eggs.
I can't say I blame them - the combination of crunchy toppings over smooth filling in the bite of the egg? Perfection!
Amp up your relish tray, charcuterie board or appetizer spread by adding these eggs alongside chips and Spicy Guacamole. Sliced baguette and Garlic Confit can round things out to really have a beautiful appetizer spread, or even serve this all as a light lunch!
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Why You'll Love This Recipe
- Easily make deviled eggs with relish the night before or early in the morning to get them out of the way and ready. Whipped Goat Cheese is a great make ahead appetizer too!
- These are vegetarian if you leave off the bacon, making them a great fit for many people.
Recipe Ingredients
- Relish: A sweet pickle relish is the perfect pairing for tangy mayo.
- Mayo: Typically I use Hellman's in this egg recipe but use your favorite.
- Bacon: Cook to a crisp so you have have larger crispy crumbles. Use leftover bacon to make Green Beans with Bacon!
- Kosher Salt: Diamond Crystal Kosher Salt is my go-to. A must for cooking.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Add more toppings such as candied jalapeño slices or pickled red onion.
- Dill pickle relish works for these easy deviled eggs too!
- Use Hellman's, Kraft, or Duke's mayo. Any of these mayos for this pork burger recipe too.
- Try adding a dollop of old fashioned pimento cheese to the top of each egg!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Deviled Eggs with Relish
Step 1: After your boiled eggs have cooled, slice in half and pull out the yolks.
Step 2: Combine all filling ingredients in a bowl and whip.
Step 3: Use a piping bag to add filling to all white halves.
Step 4: Add bacon and green onion, plus a sprinkling of pepper if desired. Serve chilled or at room temperature.
Expert Cooking Tips
- No piping bag and tips? No problem! Add the filling to a Ziplock bag and snip off a corner with scissors.
- Cook your bacon until fairly crispy so it crumbles easily. This works well for Harvest Kale Apple Salad too.
- Wipe the knife clean between each egg while cutting to avoid getting yolk on the presentation side of the egg.
- Shock your boiled eggs in ice water! This is key to get them to peel perfectly. Old eggs peel easier than fresh eggs too!
Recipe FAQs
This depends more on your storage situation. If you have an egg plate where the filled eggs won't tip, go ahead and make them the night before. Another great option that requires less storage space is to prep the filling in your piping bag to chill, and place the egg whites in an airtight container. This way you can fill and serve!
Leave the bacon off the Deviled Eggs with Relish to make them vegetarian.
After boiling your eggs in salted water, remove them from the water with a slotted spoon and immediately place them in an ice water bath. Allow them to fully cool then peel right away. I've found storing hard boiled eggs in the fridge after boiling and cooling can result in difficult peeling as well.
Deviled eggs with relish will last up to 3 days in the fridge. The shelf life is technically 5 days as long as they've not spent more than 4 hours in the temperature danger zone however, the quality goes way down after 48-72 hours. Store them in an airtight container or tightly wrapped in plastic wrap.
Store this deviled eggs recipe in the fridge tightly wrapped in plastic wrap or in an airtight container for up to 3 days.
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📖Recipe
Deviled Eggs With Relish
Equipment
- 1 large pot
Ingredients
- 12 large eggs
- 2 slices thick cut bacon cooked crispy then crumbled
- 5 tablespoon mayo Hellman's OR Duke's
- 2 teaspoon dijon mustard
- 3 tablespoon sweet relish
- ½ teaspoon kosher salt Diamond Crystal
- 2 stalks green onion sliced thin
- ¼ teaspoon black pepper
Instructions
- Add eggs to a pot of cold water with salt then bring to a boil. Allow to boil 10 minutes then drain hot water from pan and pour eggs into ice water. Allow to fully cool
- Peel and halve eggs lengthwise. Place yolks in a medium sized mixing bowls and egg whites onto an egg plate
- Add mayo, dijon, relish and salt to egg yolks. Blend with an electric hand mixer on low-medium speed until smooth
- Pipe yolk mixture into egg whites, top with crumbly bacon, green onion and a sprinkle of black pepper. Serve chilled
Reece
I love these deviled eggs! They are so good!
Krista
These are our go-to easy deviled eggs. Simple and delicious!