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Old Bay Deviled Eggs

A Mrs Huston Recipe

By Pyxy HustonPublished about a year ago 3 min read
Photo courtesy of https://www.pexels.com/@cottonbro/

I think that I am not alone in my love of deviled eggs. At a buffet or potluck, the devilled eggs are usually the first empty plate. And if I am being honest, it is usually my fault. I just cant help myself. It is a good thing that deviled eggs are low carb or I would probably be a whale. For something that is so delicious, deviled eggs are actually pretty easy to make. They just take a little time and the will power to not eat the entire batch as soon as they are done.


Six Eggs - Raw and in the shell

Two tablespoons of Mayonaisse

Half a stalk of celery, preferably with some leaves attached.

One teaspoon Old Bay Seasoning - You will find a recipe for a basic Old bay Seasoning blend in the notes

Half a teaspoon of Dijon Mustard

Two to three teaspoons of milk

Salt and Pepper to taste


Mince the celery. Place in a small bowl and set aside. If you have any of the leaves, mince those as well. Place in a separate small bowl and set aside for sprinkling over the eggs as garnish.

Put the eggs into a large pot with a lid. Cover the eggs with very cold water by at least two inches. Bring the water to a boil on a high heat. Allow it to boil for one minute. Remove the pot from the heat and let sit for ten minutes.

Transfer the eggs to a bowl.

Empty the pot of water and refill the pot with ice cold water.

Put the eggs back in the pot and let sit in the cold water for twenty minutes.

Remove the eggs from the cold water. Peel the eggs and then slice them in half, lengthwise. Remove the yolks from the eggs and place them in a small bowl.

Mash the yolks with a fork. Add the Mayo, Celery, Old Bay Seasoning, the Mustard. Mix well. You should have a smooth textured paste that holds together quite well.

Add the milk one teaspoon at a time. Mix until the yolk mixture is creamy but not runny. Depending on the dryness of the yolks you may not need to use all of the milk. Season the mixture with salt and pepper to taste.

With a teaspoon, fill the eggs with the yolk mixture. I usually use about one tablespoon per egg.

Sprinkle the filled eggs with the reserved celery leaves if desired.

Serve and watch as the carnage commences.

You can also use this to make Egg Salad by chopping up the egg whites and mixing the whole thing together.


For the mayonnaise, I prefer the whole egg type. I also try to find one that has a small ingredient list. The fewer ingredients, the less chance of having something in it I am allergic to.

Recipe for Old bay Seasoning:

Gather the following list of ingredients and mix well. Should keep for one to two weeks

1 tablespoon ground dried bay leaves

2 teaspoons celery salt

1 1/2 teaspoons dry mustard

1 1/2 teaspoons ground black pepper

1 teaspoon sweet or smoked paprika

1 teaspoon ground celery seeds

1/2 teaspoon ground white pepper

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon ground cloves

1/8 teaspoon ground mace

1/8 teaspoon ground cardamom

1/8 teaspoon ground allspice

If Dijon mustard has too much of a kick for you, you can switch it out for regular mustard.

If you cannot drink cow's milk, you can use plant based milk. I would go with an unflavoured one.

If you do not have any celery leaves, you can garnish with parsley or skip the garnish altogether.

Traditionally deviled eggs are also sprinkled with a bit of paprika. I would not do that with this recipe as the flavour of the Old bay Seasoning might clash with the paprika. To make these more traditional, replace the Old Bay seasoning with Paprika.


About the Creator

Pyxy Huston

Canadian Graphic Designer, Young adult novelist and gluten free recipe developer from Canada

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