Old Bay Deviled Eggs Recipes
OLD BAY DEVILED EGGS
Old Bay Seasoning isn't just for seafood. Here it adds a spicy kick to the filling of this classic finger food.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 55 g, Fat 5 g, Protein 3 g
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- Place the eggs in a large pot and cover with cold water by at least 2 inches. Bring the water to a boil, and then remove the pot from the heat and cover. Let stand for 12-15 minutes and then transfer to an ice bath to halt the cooking process.
- Peel the eggs (I find this easiest to do under cold running water) and slice them in half using a sharp knife. Scoop the yolks into a medium-sized bowl.
- Add the mayonnaise, mustard, 3 tablespoons heavy cream, 1 1/2 teaspoons Old Bay, black pepper and sweet paprika. Mash the ingredients together using a fork at first, and then switch to a spatula, pressing firmly down to blend any pieces of yolk. If desired, add some additional heavy cream for a smoother consistency.
- Taste for seasoning. Add an additional 1/2 teaspoon of Old Bay if desired (Old Bay is very flavorful but very salty, so it's best to add in stages).
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