Old Bay Deviled Eggs

Old Bay Seasoning became a new addition to my spice collection when I moved to Maryland. Originally created by Gustav Brunn in the mid-1930s, Old Bay is a blend of celery salt, red and black pepper, paprika, and pinches of a few other spices.

The seasoning’s primary intention is to compliment seafood, specifically crabs and shrimp. However, the salty, yet smoky flavor seems to transition effortlessly to other foods including chowders, fried chicken, and even corn on the cob. I often reach for the can when freshly fried fries and piping hot tater tots are around.

I was meandering around my local grocery store recently when I came upon an endcap with Old Bay Hot Sauce on display. “I like hot sauce. I like Old Bay. Sounds like a winner to me!” I thought as I pulled a bottle from the shelf. Since that fateful day, I have glugged the sauce on just about every meal. This deviled egg recipe is a spin on the classic. The richness of the yolk mellows out the sharp burn of the hot sauce. If you can’t find Old Bay Hot Sauce near you, Franks Red Hot Sauce and a few shakes of Old Bay Seasoning is an acceptable substitute.

Old Bay Deviled Eggs

Makes 16 deviled eggs.

Eggs – 8 large, hard-boiled and peeled
Mayonnaise – ¼ cup
Old Bay hot sauce – 3-4 hearty dashes, to taste
Sea salt – pinch to taste
Ground pepper – pinch to taste
Old Bay seasoning– sprinkle to taste

Slice the eggs in half lengthwise. Remove the yellow yolks and mash with a fork in a small bowl until the mixture resembles fine sand. Some people like to use a small food processer for this task. I don’t see the point when a fork will work just fine.

Using your favorite spatula, add mayonnaise and hot sauce. Mix until well combined. This is the part where you can adjust the creaminess to your liking. Add more mayonnaise until the desired smoothness is achieved. Glug in more hot sauce if you desire more heat.

Lightly season the mixture with salt and pepper to taste. This is the part where I tend to get in trouble. When I say “lightly,” I mean it. One too many shakes and you can ruin the whole batch.

Line the cooked egg whites with the hole facing up on a tray. Try to find a tray that has a slight rim or has a slight texture as the eggs can become slippery.

Spoon the yolk mixture into a sturdy plastic zip bag. Clip the corner of the bag and pipe the mixture into the center of each egg white. Two spoons also work well. Or if you’re obsessed with kitchen tools like me, this is the tiny ice cream scoop’s time to shine. Sprinkle the tops with the Old Bay seasoning, a great job for the little ones in your life. Even if that “little one” is 40 years old.

If you have extra yolk filling, spread it on slices of crusty bread and enjoy as a snack.

If you have a fancy egg dish that a co-worker regifted you during last year’s Secret Santa, now is the time to pull it from the back of a guest room closet.