Old Bay Deviled Eggs

Name: Old Bay Deviled Eggs
Prep time: 15 min
Total time: 45 min
Ingredients: 6 large eggs; 2 tablespoons mayonnaise; 0.5 celery stalk, finely chopped (⅓ cup), plus 12 leaves for serving; 1 teaspoon Old Bay Seasoning; 0.5 teaspoon spicy brown mustard; 2 to 3 tablespoons milk; Ground pepper

3.4

(101)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

45 mins

Yield:

12

Old Bay Seasoning isn't just for seafood. Here it adds a spicy kick to the filling of this classic finger food.

Ingredients

6 large eggs
2 tablespoons mayonnaise
½ celery stalk, finely chopped (⅓ cup), plus 12 leaves for serving
1 teaspoon Old Bay Seasoning
½ teaspoon spicy brown mustard
2 to 3 tablespoons milk
Ground pepper

Directions

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.
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.

Cook's Notes

To make egg salad: Reduce yolks to 3 and mix with remaining ingredients from list above. Stir in 6 egg whites, roughly chopped. Makes enough for 2 sandwiches.