Need a quick, delicious appetizer? Look no further!
This Old Bay Deviled Eggs recipe is a delicious way to spice up a classic appetizer. They come together quickly and are a guaranteed hit.
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As if we needed additional evidence that Old Bay really does belong on everything…
When we first moved to Baltimore (way back in 2009!!), I was a little confused about why Old Bay seasoning was used on so many foods. I foolishly believed that while it was good on seafood, it didn’t need to be used on everything. After some time in Charm City, I realized just how wrong I was…
I mean, it is excellent on seafood. BUT! Promise me you’ll try it on any and every kind of meat, fried foods of all kinds, roasted potatoes, risotto (!) … Heck you can rim a can of beer with it (Natty Boh, please) for a refreshing and spicy treat on a hot day. (It’s called a Dirty Boh, FYI).
Even though we haven’t lived in Baltimore for 4 years now, I’m still a full-blown convert to the Church of Old Bay. These Old Bay Deviled Eggs are just one more thing that proves that Old Bay is delicious on just about everything.
I’ve opined about my love for Old Bay Seasoning before. Check out my Crab Cake Eggs Florentine. It’s not complete without a sprinkling of the stuff. These Crispy Air Fryer Chicken Wings are also a favorite in my house. Though we have used other seasonings (and sometimes wet sauces), we make Old Bay wings again and again.
And no, I swear, Old Bay isn’t a sponsor. I just love it. (Though seriously, Old Bay, hit me up.)
Deviled eggs are a classic appetizer for a reason
Okay so, now that we’ve talked alllll about how wonderful Old Bay seasoning is… let’s talk about the perfect little two-bite snack that is deviled eggs.
They’re kind of a retro appetizer, no? But they’ve been around forever for a reason. They’re so good!
They’re savory, tangy, and can be eaten with one hand. This last quality makes them perfect for parties. Plus, they can be dressed up in a number of delicious and creative ways. This recipe is proof of that.
How do these deviled eggs come together?
Let me walk you through it!
First things first: If you want to pipe the yolk mixture into your deviled eggs (like I did), you need to make sure that the mixture is very smooth. A chunky mixture does not pipe well–especially if you’re using a star tip–since the chunks tend to get caught up in the piping tip.
My favorite way to ensure a smooth mixture is to start by cutting your hard boiled eggs in half lengthwise. Gently separate the yolks from the whites, and set the whites aside.
Set a fine mesh strainer over a bowl and add the yolks to the strainer.
Using a spatula, gently press the yolks through the strainer. Periodically, you’ll want to scrape the bottom of the strainer, since some of the yolk bits will kind of cling to it.
Once you’ve pushed all of the yolks through the strainer, you’ll be left with a pile of very fine, fluffy yolk. This is exactly what you want to see.
Once you’ve dealt with the egg yolks, all that’s left is to add the remaining ingredients to the bowl, mix until totally combined, and pipe it into the egg whites!
Looking for other deviled egg recipes?
I have you covered, girl!
- Check out these Classic Deviled Eggs
- Pickled Deviled Eggs are a tasty and tangy variation on a classic
- Buffalo Deviled Eggs are spicy and delicious
Plus, all of these recipes include instructions for hard boiling your eggs on the stovetop AND in the electric pressure cooker (my personal favorite way to do it).
Old Bay Deviled Eggs
This Old Bay Deviled Eggs recipe is a delicious way to spice up a classic appetizer. They come together quickly and are a guaranteed hit.
Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1 tsp white vinegar
- 1 tsp yellow mustard
- 1/4 tsp kosher salt
- 1.5 tsp Old Bay Seasoning, plus more for garnish
Instructions
To cook the eggs in an electric pressure cooker
- Fill the pressure cooker insert with ½ to 1 inch of water (check your manual regarding the minimum recommended amount of water). Place the steamer basket in the insert. The water level should be below the steamer basket.
- Place the eggs on the steamer basket in an even layer. Seal the lid and cook for 5 minutes on high pressure.
- Allow the pressure cooker to release naturally for 5 minutes. After that, do a quick pressure release.
- Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.
To cook the eggs on the stovetop
- Place the eggs in a saucepan in a single layer and cover them with enough water that there is 1 inch of water above the eggs.
- Heat on high until water begins to boil then remove the saucepan from heat, cover, and leave the pan sit for 14 minutes.
- Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.
To assemble the deviled eggs
- Peel the eggs. Slice the eggs in half, remove the yolks to a fine mesh strainer, and set the whites on a platter.
- Push the yolks through the strainer with a spatula into a medium-sized bowl. Add the mayonnaise, vinegar, mustard, salt, and Old Bay seasoning to the bowl. Stir to combine.
- Spoon or pipe the egg yolk mixture into the egg whites. Dust with additional Old Bay seasoning and serve.
Notes
1 serving = 2 egg halves
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 135 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 190mg Sodium: 389mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 6g
What gear should I have on hand to make these deviled eggs?
- Old Bay, of course!
- A fine mesh strainer, to ensure that your yolks are super smooth
- Silicone spatulas
- A cute deviled egg platter for serving
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