Food & Cooking Recipes Appetizers Deviled Egg Recipes Old Bay Deviled Eggs 3.4 (101) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print