"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Thread Tools Display Modes
Old 09-27-2014, 06:26 PM   #1
Assistant Cook
Join Date: Sep 2014
Location: Casa Grande
Posts: 6
Deviled Eggs, with or without relish?

From my great grandmother on down, everyone in my family has made deviled eggs with pickle relish, usually half and half dill and sweet relish. Recently I have ran into other people who have always had it without. I've tried it, but wasn't real impressed, finding them dry and lacking in flavor (but maybe I just haven't tried the right recipe). So I was hoping all of you could give some feedback as to which way you prefer it and why?

Thanks in advance :)


Scatterprime is offline   Reply With Quote
Old 09-27-2014, 06:35 PM   #2
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,899
No relish. Ever. In my deviled eggs.

Maybe in potato salad.

Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 09-27-2014, 06:36 PM   #3
Master Chef
Aunt Bea's Avatar
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,336
In my world the use of pickle relish in or on anything but a hot dog was a sign of hard times and associated with city living. I think it might have been a throwback to the Great Depression. I grew up with deviled eggs made using mashed yolks, mayonnaise or softened butter, S&P and mustard mixed together and piled back into the whites. I was very much impressed the first time I saw a sophisticated deviled egg topped with a slice of a stuffed manzanilla olive!

Oops! I forgot the dusting of paprika!
Aunt Bea is offline   Reply With Quote
Old 09-27-2014, 06:50 PM   #4
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,794
My mom used Betty Crocker's recipe for deviled eggs, which included dill pickle relish. I never buy relish but I always have dill pickles, so I chop those up and put them in my deviled eggs. My mom was big on the paprika, but since I have an herb garden, I usually use chives.
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 09-27-2014, 07:02 PM   #5
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 21,287
none in the yolk filler, but i've had a little dollop of relish on top of it that's good.

btw, i work with a guy who worked at a pickle/relish factory when he was young. you really don't want to know what sounds come out of the vat when they turn the augers on to empty out the last bits of broken pickles which end up being made into relish.

trust me, make your own relish.
Life is so much simpler when you stop trying to explain yourself, and just do what works for you.
buckytom is offline   Reply With Quote
Old 09-27-2014, 07:04 PM   #6
Assistant Cook
Join Date: Sep 2014
Location: Casa Grande
Posts: 6
I haven't tried it yet, but a friend of mine said they substituted Old Bay seasoning for the paprika and liked it so much they never went back.
Scatterprime is offline   Reply With Quote
Old 09-27-2014, 07:54 PM   #7
Executive Chef
Hoot's Avatar
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
Nay to relish here. We do like some horseradish mixed in with the yolk. We also dust deviled eggs with Old Bay.
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
Hoot is offline   Reply With Quote
Old 09-27-2014, 08:42 PM   #8
Chef Extraordinaire
taxlady's Avatar
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 19,662
Send a message via Skype™ to taxlady
Never heard of putting pickle relish in stuffed eggs.
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 09-27-2014, 09:18 PM   #9
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 21,574
Mayo and some powdered mustard, S&P. Enough to give it a real kick. Top with paprika.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-27-2014, 09:48 PM   #10
Chef Extraordinaire
Zhizara's Avatar
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,456
I rarely make my deviled eggs the same. Sometimes I use relish, sometimes not. I like it sweet with honey mustard, sometimes hot with mustard and horseradish.

For mild I sprinkle the tops with paprike. For spicy, I like to sprinkle cayenne.

One of the best ideas for a cookout I had was to ask everyone to bring deviled eggs. A dozen eggs don't cost much, and the huge variety of flavors made for a wonderful assortment of appetizers.


If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote

egg, eggs, other, relish

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:17 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.