photograph by Rex Yau

“The biggest mistake people make with deviled eggs is over-customizing the filling; the most-loved deviled eggs have a well-balanced filling that acts as a springboard for unique toppings. You can even set out a “toppings bar” of various garnishes, such as crumbled bacon or chives, and let your guests have fun creating their own flavors.”
– Chef Jay Pierce

Download a PDF of this recipe.

For the eggs:
12 boiled eggs
¾ cup mayonnaise
4 teaspoons Texas Pete hot sauce
4 tablespoons dijon mustard
2 teaspoons cider vinegar
2 teaspoons Kosher salt

For the garnish:
cooked bacon, chopped
smoked paprika, to taste
sea salt, to taste
chives, snipped

Cut eggs in half. Separate the yolks and whites. Combine yolks with remaining ingredients in food processor and blend. Scrape yolk mix into a ziplock bag, Chill until cool and firm.

Arrange white on a tray and sprinkle with additional salt. Snip off corner of ziplock bag and pipe mix into arranged egg whites. Garnish with toppings of your choice.

About The Marshall Free House

The Marshall Free Housemarshall-freehouse-about is a “Gastropub and Gathering Place” in Greensboro, North Carolina. The Marshall is quickly becoming a fixture of the local scene since the addition of Mark Weddle behind the bar and Jay Pierce in the kitchen. Each day they engage an extensive network of farmers, artisans, distillers, and brewers throughout North Carolina. Their lighthearted yet thoughtful approach to classic dishes and libations result in great tasting food and carefully crafted cocktails that are grounded in tradition and “wink” with a modern twist.

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Jay Pierce is the Executive Chef of The Marshall FreeHouse in Greensboro, NC, making good use of more than twenty five years in kitchens from coast to coast. Jay took the helm of the UK-inspired gastropub after returning to Greensboro from Charlotte, where he was the Executive Chef at ROCKSALT, focusing on sustainable seafood. He has spent over seven years with Emeril Lagasse’s restaurants and an additional eight years exploring the underappreciated foodways of the North Carolina Piedmont, as the executive chef for Lucky 32 Southern Kitchen in Greensboro and Cary. His celebration of the area’s traditions and farmers brought its recipes and pantry local acclaim, enlivening menus with many locally-sourced ingredients. He has always found ways to tell the stories behind the food, as a contributor to Our State’s website, columnist for 1808 magazine and with essays published in Local Palate, Edible Piedmont, Savor NC, and Beer Connoisseur, as well as on CNN’s Eatocracy blog and as a guest blogger for The Local Palate magazine and A Chef’s Life. In March 2015, UNC Press published Jay’s first book, Shrimp, as part of the Savor the South collection.