Appetizer: United States – New Jersey / Mid-Atlantic United States – New Jersey Deviled Eggs

Serving Size: 6

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 12 large eggs, approx. 24 oz (680 g)
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) spicy brown mustard
- 1 tsp (5 ml) prepared horseradish
- 1 tsp (5 ml) apple cider vinegar
- 1 tsp (5 ml) dill pickle relish (optional)
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) smoked paprika, plus more for dusting
- 2 tbsp (8 g) finely chopped chives, for garnish
- Optional: 2 slices bacon, cooked crisp and crumbled, approx. 1.5 oz (45 g)
- Optional: 1/4 tsp (1.25 ml) hot sauce (such as Tabasco), if you want extra heat

Instructions

Short Description:
Classic hard‑boiled eggs filled with a creamy, tangy yolk mixture given a distinctive kick from spicy brown mustard and a touch of prepared horseradish. Served chilled as a bold, savory starter.

Regional Notes:
This New Jersey variation emphasizes bolder, sharper flavors than some more mild regional versions: spicy brown mustard and prepared horseradish provide a clean heat rather than relying on sweetness. The result reflects the state's fondness for assertive seasonings while keeping the familiar creamy texture of deviled eggs.

1. Place eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a rolling boil over high heat.
2. As soon as the water boils, remove the pan from heat, cover, and let sit for 10–12 minutes (10 minutes for slightly creamier yolks, 12 for fully firm yolks).
3. Transfer eggs to an ice bath and chill for 5–10 minutes, then peel under running water to remove shells more easily.
4. Halve the eggs lengthwise and gently remove the yolks into a medium bowl; arrange the reserved whites on a serving platter.
5. Mash the yolks with a fork until crumbly. Add mayonnaise, spicy brown mustard, prepared horseradish, apple cider vinegar, and dill pickle relish (if using). Stir until smooth and creamy.
6. Season the yolk mixture with kosher salt, black pepper, and smoked paprika; add hot sauce if you want extra heat. Taste and adjust seasoning.
7. Transfer the yolk filling to a pastry bag fitted with a medium round or star tip, or to a zip-top bag with a corner snipped. Pipe or spoon the mixture into the egg white halves, dividing evenly.
8. Dust the filled eggs lightly with additional smoked paprika, sprinkle with chopped chives, and top with crumbled bacon if using.
9. Chill the deviled eggs at least 30 minutes before serving to let flavors meld. Store covered in the refrigerator up to 2 days.