Old Bay Deviled Eggs

To make deviled 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.

Photo by Tempest R.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

appetizers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from marthastewart.com

Ingredients

  • 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 - 3

    tablespoons milk

  • Freshly ground black 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.

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