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Old Bay Deviled Eggs

To make egg salad: Reduce yolks to 3 and mix with remaining ingredients in Old Bay Deviled Eggs. Stir in 6 egg whites, roughly chopped. Makes enough for 2 sandwiches.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Old Bay Deviled Eggs

Source: Everyday Food, June 2010


  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1/2 celery stalk, finely chopped (1/3 cup), plus 12 leaves for serving
  • 1 teaspoon Old Bay Seasoning
  • 1/2 teaspoon spicy brown mustard
  • 2 to 3 tablespoons milk
  • Ground pepper


  1. In a large pot, cover eggs with cold water by 2 inches and bring to a boil over high. Boil 1 minute, remove from heat, cover, and let sit 10 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel, then slice each egg in half lengthwise. Remove yolks with a spoon and place in a small bowl.

  2. Mash yolks with a fork. Add mayonnaise, celery, Old Bay, and mustard and mash into a smooth paste. Gradually add milk, stirring, until yolk mixture has a creamy consistency. Season mixture with pepper. With a spoon, fill each egg white half with about 1 tablespoon yolk mixture. Top each with a celery leaf before serving.

Reviews (1)

  • bjl63 3 Dec, 2014

    While the recipe itself is fine, I find it much, MUCH easier to put the egg filling into a piping bag with a large star tip, and pipe the filling into the whites. Faster, easier, and much better looking by far. To fill the piping bag, put the tip in the bag, put the bag tip down into a large measuring cup, and spoon the yolk mixture in. Works beautifully every time, and people think you're - well, Martha! :-D

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