Old Bay Deviled Eggs

Prep Time:
15 mins
Total Time:
45 mins

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


  • 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


  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.

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.

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