Zucchini Relish Deviled Eggs 2.0
These Zucchini Relish Deviled Eggs 2.0 are a fresh, tangy twist on the classic appetizer with a delightful crunch and vibrant flavor.
Servings: 4 servings
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 cup zucchini relish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper to taste
- chopped fresh chives for garnish
Instructions
- Place the 6 large eggs in a saucepan and add enough cold water to cover them by about an inch. Bring the water to a rolling boil over medium-high heat.
- Once boiling, cover the pot, turn off the heat, and let the eggs sit for 12 minutes to ensure perfectly cooked yolks without the greenish ring.
- After 12 minutes, transfer the eggs to a bowl of ice water to cool completely, about 5-7 minutes.
- Peel the cooled eggs gently and slice each one in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.
- In the bowl with the yolks, add the mayonnaise, Dijon mustard, zucchini relish, garlic powder, onion powder, salt, and pepper.
- Use a fork or a hand mixer to mash and blend everything until smooth and creamy, ensuring the zucchini relish is well incorporated.
- Using a spoon or a piping bag fitted with a star tip, fill each egg white half with the yolk mixture, distributing evenly.
- Sprinkle the chopped fresh chives over the filled eggs for garnish.
- Chill the deviled eggs in the refrigerator for about 15-20 minutes before serving.
Equipment
- Saucepan
- Mixing Bowl
- Serving Platter
- Spoon
- Piping Bag
Notes
- Do not overcook the eggs to avoid a greenish ring and sulfuric taste.
- Chill the eggs well after boiling to make peeling easier and prevent tearing.
- Adjust the amount of mayonnaise and mustard to balance the flavor with the zucchini relish.
- Try adding cayenne pepper or hot sauce for a spicy variation.
- Store leftovers in an airtight container in the fridge and consume within 2 days.