Appetizer: United States – Indiana, Midwestern United States – Indiana Deviled Eggs

Serving Size: 8

Approximate Time

Prep 30 min

Cook 0 min

Additional 1 hr

Total 1 hr

Ingredients

- 12 large eggs, approx. 24 oz (680 g) total
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) yellow mustard
- 3 tbsp (45 ml) sweet pickle relish
- 1 tsp (5 ml) apple cider vinegar
- 1/2 tsp (2.5 g) granulated sugar
- 3/4 tsp (4 g) kosher salt, divided
- 1/4 tsp (1 g) freshly ground black pepper, divided
- 2 tbsp (6 g) fresh chives, finely chopped, plus extra for garnish
- 1 tsp (2 g) sweet paprika, plus extra for dusting
- Optional: 2 slices cooked bacon, finely crumbled (approx. 1 oz / 30 g) for garnish

Instructions

Short Description:
Classic hard‑boiled eggs halved and filled with a creamy yolk mixture brightened by sweet pickle relish and tangy mustard, finished with a dusting of paprika. A Midwestern favorite served chilled as a party starter or potluck staple.

Regional Notes:
This Indiana version leans slightly sweet and tangy — sweet pickle relish is a key ingredient, and a light sprinkle of paprika on top reflects the state's common finishing touch. The balance of mayonnaise, yellow mustard, and a hint of apple cider vinegar keeps the filling familiar to Midwestern palates while the relish gives the distinctive Indiana note.

1. Place the eggs in a single layer in a saucepan and add cold water to cover by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat.
2. As soon as the water boils, remove the pan from heat, cover, and let sit undisturbed for 12 minutes.
3. Transfer eggs to an ice bath and chill at least 10 minutes to stop cooking and make peeling easier. Peel the eggs and pat dry.
4. Slice each egg in half lengthwise and transfer the yolks to a medium bowl. Arrange the whites on a serving platter or tray.
5. Mash the yolks with a fork until crumbly. Add mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, sugar, 1/2 tsp salt, 1/8 tsp pepper, and the chopped chives. Stir until smooth and creamy; adjust seasoning to taste.
6. Spoon or pipe the yolk mixture back into the egg-white cavities, dividing evenly among the 24 halves.
7. Sprinkle the filled eggs with the sweet paprika and a little extra chopped chive. If using, scatter crumbled bacon over half or all of the eggs for variety.
8. Chill the deviled eggs at least 30 minutes before serving to let flavors meld. Keep refrigerated and serve within 24 hours.