Midwestern Style Deviled Eggs
Bring a taste of heartland tradition to your table with these irresistible Midwestern Style Deviled Eggs! Perfectly boiled eggs serve as the foundation for a creamy, tangy filling made with mayonnaise, Dijon mustard, and a touch of sweet pickle relish for that signature regional flavor. A hint of white vinegar and granulated sugar elevate the filling with a perfect balance of sweetness and acidity, while a sprinkle of paprika adds a classic pop of color. These deviled eggs are not only quick to prepare—ready in just 30 minutes—but they’re also a true crowd-pleaser, making them a must-have for potlucks, family gatherings, or holiday appetizers. Garnish with fresh parsley for a vibrant finishing touch, and serve them chilled to let all the flavors meld beautifully. Whether you're hosting or snacking, these deviled eggs embody comforting Midwestern hospitality in every bite!
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Recipe Information
Ingredients
- 12 large eggs
- 0.5 cup mayonnaise
- 1.5 tablespoons Dijon mustard
- 2 tablespoons sweet pickle relish
- 0.5 teaspoons white vinegar
- 0.5 teaspoons granulated sugar
- 1 teaspoon paprika (for garnish)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Place the eggs in a large saucepan and cover them with cold water, ensuring the water is about 1 inch above the eggs.
Bring the water to a rolling boil over medium-high heat. Once boiling, remove the saucepan from heat, cover it with a lid, and let the eggs sit in the hot water for 10 minutes.
After 10 minutes, carefully transfer the eggs to a bowl of ice water to cool for 5-10 minutes. This will make peeling easier.
Peel the cooled eggs and slice them lengthwise. Gently remove the yolks and place them in a medium-sized mixing bowl. Arrange the egg whites on a serving platter, cut-side up.
Mash the yolks with a fork until crumbly. Add the mayonnaise, Dijon mustard, sweet pickle relish, white vinegar, granulated sugar, salt, and black pepper to the yolks. Stir until the mixture is smooth and well combined.
Spoon or pipe the yolk mixture evenly into the egg white halves, filling each cavity generously.
Lightly sprinkle paprika over the filled eggs for garnish. Optionally, top with a small sprig of fresh parsley for added color and flavor.
Cover the platter with plastic wrap and refrigerate for at least 20 minutes before serving to allow the flavors to meld.
Serve chilled and enjoy your Midwestern Style Deviled Eggs!
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2350 mg | 783% | |
| Sodium | 3095 mg | 135% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 8.3 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 344 mg | 26% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
