Let me start by saying my fiance and I love deviled eggs, anywhere, anytime, cooked any way! However, over the years, we’ve tried to tweak our original, classic recipe to something with a Maryland touch that is even more fitting to our taste. We recently discovered a recipe on Cuisinart.com using Old Bay, exactly what we were looking for! For those of you non-Marylanders who may not be familiar with Old Bay, it is a blend of herbs and spices, including celery salt, paprika, red, and black pepper, and probably a few other secret ingredients that make it magical! It is a staple in Maryland. We use it primarily on steamed crabs and in seafood dishes.
|Crabs and corn smothered in Old Bay (can to left of crabs) and my fiance ready to dive in!|
However, they brand it as an herb fitting for seafood, poultry, salads, and meats. People use it on eggs, popcorn, macaroni and cheese, pizza, and in Bloody Mary’s. The possibilities are endless!
We tried the Cuisinart recipe and it was delicious! However, we felt it needed a few tweaks to make it perfect, so here goes!
10-12 eggs (fresh if you have them!)
1/4-1/2 cup mayonnaise
1 tablespoon spicy deli mustard
3 tablespoons pickle juice
a few good shakes sriracha sauce
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Mixed-Up salt
1/4 teaspoon pepper
Ingredients tweaked from Cuisinart recipe:
regular mustard= spicy deli mustard
Frank’s Red Hot Sauce= Sriracha Sauce
Kosher salt= Mixed-Up salt
And instead of 2-3 tablespoons pickle juice, we increased it to 3 tablespoons pickle juice. We tried it with just 2 and it did not have enough kick for us. I don’t think 3 tablespoons makes it too “pickly” or anything, but you could add 2, taste, and add a 3rd if 2 is not enough for you.
|It is rare for us to buy eggs, but we are in the dead of winter in Maryland,
so we do not have a surplus from our chickens. Go with organic eggs if possible!
Place room temperature eggs in a saucepan and cover with water. Make sure you add enough water to come at least 1 inch above eggs.
|Place egg shells in compost bin if you have one. : )|
Hold egg under running cold water to help ease off shell.
|Loads of Old Bay, the only way we like it!|
Cover and chill eggs for at least one hour before serving. The recipe says it can be refrigerated for up to 24 hours, but we usually grab one here and there for a few days without any issues.
|Ready to take to our football/dinner party!
Unfortunately, the Ravens didn’t make playoffs this year. : (