🦀 OLD BAY DEVILED EGGS 🦀
These pack the perfect flavor punch! Unlike most deviled eggs, they hold a more salty, savory flavor, but if you like yours sweeter, just add more honey (see recipe below)!
Recipe:
1 dozen large eggs, hard boiled
1/3 cup Mayo - I used @dukes_mayonnaise 😋
1 Tbsp yellow mustard
1.5 tsp white vinegar
2 tsp @oldbay_seasoning + extra for sprinkling
1 tsp honey (use two or 2.5 teaspoons if you like yours a little sweeter!)
Sprinkle nutmeg
Sprinkle black pepper
Minced fresh parsley
1. Cut eggs in half and remove yolks, placing them in a mixing bowl. Gently rinse egg whites under cold water to remove any remnants of yolk that may have stuck on. Pat dry lightly with a paper towel and place on your serving dish.
2. Mix & mash yolks, Mayo, mustard, vinegar, honey (tip - spray tsp with cooking spray before measuring the honey and it will come out much easier!), 2 tsp of Old Bay, a sprinkle of nutmeg & a sprinkle of ground black pepper together. Mash yolks until everything is fully incorporated. If you have a flat, silicone spatula, finish the mixing process by mixing & pressing the filling with it until filling is smooth & creamy. Taste filling and adjust to your liking with any of the filling ingredients as eggs/yolks can very in size and therefore impact the overall flavoring.
3. Open & fold ends of quart or sandwich sized baggie over a bowl or wide mug to create a wider, more stable opening. Place filling in the baggie. Once all is in, push filling to the bottom, seal baggie removing air, and snip off a small piece of one of the bottom corner ends with scissors.
4. Push filling to the snipped corner & slowly pipe the filling into the eggs.
5. Sprinkle lightly with more Old Bay Seasoning and finish with minced fresh parsley.
6. Enjoy!!
#deviledeggs #deviledegg #appetizerideas #oldbayseasoning #easterappetizer
Okay, so you've tried my Old Bay Deviled Eggs recipe, and I hope you loved them as much as I do! But let's dive a little deeper into making these truly spectacular and answer some of those questions you might have. First off, why Old Bay? Seriously, it's a game-changer. That iconic blend of celery salt, red pepper, black pepper, and paprika just *works*. It brings a distinct, savory, and slightly spicy kick that elevates the humble deviled egg from a basic appetizer to something truly memorable. It's not just salty; it's a complex salty-savory punch that makes people go, "What is that amazing flavor?" It’s what makes them stand out from every other deviled egg at the potluck. Now, let's talk about the foundation: the hard-boiled eggs. Getting perfect, easy-to-peel hard-boiled eggs is half the battle! My go-to method? I place eggs in a single layer in a pot, cover with about an inch of cold water, bring to a rolling boil, then immediately turn off the heat, cover, and let them sit for 10-12 minutes. Right after, plunge them into an ice bath for at least 5 minutes. This stops the cooking process and helps the shells slip right off. Trust me, nothing is more frustrating than trying to make deviled eggs with cratered whites! For that perfectly creamy and smooth filling, don't skimp on the mashing. While the recipe mentions a silicone spatula, sometimes, if you're making a big batch, a fork or even a small whisk can help break down those yolks initially. Then, for ultimate smoothness, I sometimes press the mixture through a fine-mesh sieve. It might sound like extra work, but the silky texture is absolutely worth it! And remember, taste as you go! Egg sizes vary, and your personal preference for tang, sweetness, or spice might mean adjusting the mayo, mustard, or even more Old Bay. Don't be afraid to make it your perfect batch. Want to jazz them up even more? While the Old Bay is the star, a sprinkle of crispy bacon bits on top adds a fantastic textural contrast and even more savory depth. A tiny dash of hot sauce in the filling can give it an extra zing, or finely chopped chives or dill can add a fresh, herbaceous note. If you're hosting a party, consider offering a small bowl of extra Old Bay on the side for guests who really want to amp up that signature flavor. And speaking of Old Bay, its magic isn't limited to deviled eggs! It's a staple in my kitchen for so many things. I love it sprinkled generously on steamed shrimp, roasted chicken wings, or even on fries. It's a must-have for any kind of seafood boil, especially with crabs. It just brings that classic Maryland flavor wherever it goes. So, once you fall in love with these deviled eggs, don't be shy about experimenting with Old Bay in other dishes – you'll be amazed at its versatility! Finally, make-ahead tips: Deviled eggs are best served within a day or two. You can prepare the filling and egg whites separately, storing them in airtight containers in the fridge. Then, assemble them right before serving. This keeps everything fresh and prevents the whites from drying out. Enjoy!