Old Bay Deviled Eggs

While classic deviled eggs recipes call for paprika, Old Bay is in fact a more flavorful substitute because it contains not only paprika, but a handful of other spices such as bay leaves, celery seeds, nutmeg, cloves, and allspice. If you can plan ahead, buy the eggs two weeks in advance and store them in the fridge before use, as older eggs are easier to peel. This recipe is super simple but will be a perfect addition to your summer picnics.  

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 1 dozen

 

INGREDIENTS:

6 eggs

2 ½ Tbsp mayonnaise

½ tsp yellow mustard

¼ tsp black pepper

¼ tsp old bay

4 bread and butter chips pickle slices

1 Tbsp bread and butter chips pickle-juice

 

INSTRUCTIONS:

To make the hard-boiled eggs, fill a pot with a quart of cold water and gently place the eggs in the pot. Set the heat to medium and bring the water to a boil, in about 5 minutes. Once the water is boiling, let it boil for 15 more minutes. Be sure the eggs are always submerged. Starting with cold water might take longer but prevents the eggs from cracking.

Rinse the cooked eggs in cold water, crack the shells, and peel them gently under cold running water.

Slice the eggs lengthwise. Pay attention to any dark spot on the eggs: it happens when the yolk is too close to the edge. Do not cut there because you might end up tearing the egg whites.

Gently remove the egg yolks and place them in a mixing bowl. Set the whites aside in a serving tray or container.

Break apart the egg yolks with a large folk. Add the mayonnaise, yellow mustard, black pepper, and old bay, and mix until well-combined.

Chop the pickles into one-eighth inch dices. Add the pickles and the pickle juice to the yolk mixture and mix until creamy.

Disperse the yolk mixture back into the egg whites with a butter knife.

For prettier presentation, fill the yolk mixture into a 16-inch piping bag fitted with a Wilton 4B open star tip, and pipe the yolk mixture onto the egg whites: start at the center, apply pressure in a burst, and lift. This might seem like a hassle, but if you’re making multiple batches it’s a lot easier than dispersing with a butter knife.

Sprinkle with additional Old Bay and serve.