When it comes to deviled eggs, there are two kinds of people: those who believe the classic flavors are perfect and should never be tampered with, and those who go wild for any and all variations on the traditional recipe. Of course, there’s nothing wrong with the classic deviled egg. After all, there must be something alluring about a recipe that’s endured since ancient Rome. However, it’s also true that this savory side dish provides the perfect blank canvas to showcase a wide variety of textures and flavors, from curried deviled eggs with pickled carrots to the tangy nuances of sweet pickle relish.
At first glance, it may seem odd to add sweet notes to a recipe that’s typically packed full of lightly spicy, earthy umami, but that’s exactly the reason why this addition works. The sugars in the sweet pickle relish provide a contrast to the vinegar in the mustard and the piquancy of the black pepper and paprika. This contrast tames the intensity of the stronger flavors while simultaneously elevating them by giving them something to play against.
In addition to flavor, sweet pickle relish also gives your deviled eggs some much needed crunch, a texture that offers a pleasant, interesting counterpoint to the pillowy white protein and the silky yolk. The best part? Elevating your deviled eggs this way requires barely any changes to your recipe. Just stir a little into your yolk mixture or spoon it on top of each egg, and you’re basically good to go.
Tips + devilishly delicious variations
Though zhuzhing up your deviled eggs with a little sweet pickle relish is easy enough, there are a few ways this simple elevation can go south in a hurry. First, you’ll want to drain the relish you intend to add to your creamy yolk mixture. While moisture is key to getting that pipeable texture, relish’s watery brine could make your yolks runny. Draining the relish prevents this, leaving it moist enough to make your mixture velvety and flavorful without turning soupy.
The second issue to avoid is adding too much relish. A little goes a long way — you’ll need a tablespoon or two at most for a larger batch of eggs. More than that could overwhelm the other flavors in the recipe, or make your eggs taste cloyingly sweet. If this does happen, the best way to fix it is by adding ingredients that’ll counteract the relish’s sugariness. Try giving your deviled eggs a kick with some chili crisp oil, sprinkling on some cayenne pepper, or adding salty and rich crumbled bacon.
Once you’ve got your relish-to-yolk ratios down, there’s no reason not to make this recipe truly your own with some other delicious variations. Since the relish adds tangy crunch, you might ditch the mayo for sour cream to make your yolk mixture velvety smooth. You could also garnish your eggs with roasted salted nuts, crushed BBQ or sour cream potato chips, or French fried onions to add a touch more crunch and complex flavor.
