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Homemade Zucchini Relish Deviled Eggs 2.0 photo

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.
Prep Time15 minutes
Cook Time17 minutes
Total Time32 minutes
Course: Appetizer
Keyword: Deviled Eggs, Easy, Quick, Relish, Zucchini
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.