Hey guys, it’s the 4th of July! One of my favorite holidays ever. Sunshine, pool parties, beach days, picnics on the patio, campfires, grilling, and the season of FUN.
I’m sure you’ve had your fill of July 4th recipe posts this week and to be honest, so have I. We all love to grill and have backyard BBQs with tons of picnic salads, burgers, ribs, chicken, hot dogs, strawberry shortcakes and berry pies. Thanks to everyone who has shared their recipes as I always love to see what everyone is making and get some fun ideas for future posts and food parties! So, this year I’ve decided to actually ENJOY my holiday — by relaxing, reading, hanging out with the fam, cooking, eating and drinking, and spend less time working, stressing and blogging. I always think it’s the perfect time to focus on blogging and my portfolio because I have extra time, but I really just need a BREAK. I’m sure you can relate.
But, I couldn’t pass up posting this outta control good recipe for my Best Deviled Eggs EVER – they’re creamy with mayo and mustard and eggs, with a delicious tang of vinegar and hot sauce and seasonings, plus an irresistible crunch from the dill pickle relish, finely minced celery and sweet onion. OMG. I could eat the whole tray. REALLY. (And I”m pretty sure you will too, my deviled egg lovers in the universe! 🙂
Happy July 4th and celebrate the season!
These are the best deviled eggs ever. Creamy and crunchy with finely chopped celery and onion, dill pickle relish and seasonings...these will be a hit at your July 4th party and gone in seconds!
- Sea salt
- 12 large eggs
- 4 1/2 tablespoons mayonnaise
- 4 tablespoons very finely chopped celery
- 3 tablespoons finely chopped dill pickle relish
- 3 tablespoons very finely chopped sweet onion
- 3 teaspoons yellow mustard
- 2 teaspoons white vinegar
- 1 teaspoon Nature's Seasons seasoning blend (Morton's)
- 1 teaspoon Deliciously Dill Blend (The Spice Hunter)
- 2 dashes hot sauce (RedHot or Crystal), plus more for serving
- Dash of paprika, plus more for garnish
- Freshly ground black pepper
- Place eggs in a large pot of salted water. Bring to a boil. Reduce to a simmer and cook eggs 7 minutes. Turn off heat and let eggs sit in hot water for about 5 minutes. Drain and rinse eggs in cold water and transfer to a bowl of ice water; let sit until cool. Peel eggs under cold water once cooled.
- Meanwhile, whisk mayonnaise, celery, dill relish, sweet onion, mustard, vinegar, herb seasonings, and hot sauce in a mixing bowl; season with salt and pepper to taste.
- Halve eggs lengthwise. Mix the egg yolks into mayo-mustard-relish mixture andplace whites on a plate.
- Gently mash into a dressing; season with salt and pepper. Using a small fork or spoon, fill egg halves with yolk mixture.
- Top eggs with freshly cracked pepper and more paprika and serve with hot sauce.
Make Ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.
You can also garnish the eggs with some minced chives or green onion or bacon.
Recipe adapted from Hillstone Restaurant Group