A sprinkle of Old Bay® turns this otherwise traditional, simple deviled eggs recipe into yummy spiced-up Maryland deviled eggs.
Until very recently I’d never made deviled eggs before.
There was never a good reason for *not* making them, aside from the fact that my mother-in-law has always been the designated deviled egg maker on my husband’s side of the family, and I’m always asked to bring my potato salad or homemade salsa to those (and other) family get-togethers.
People don’t make deviled eggs “just because,” so even though they happen to be one of my daughter’s favorite foods, I’ve never thought to make them just for us.
They fall strictly in the realm of BBQ or party food, aside from the random inclusion on restaurant menu (looking at you, Family Meal).
And yet, they’re so amazingly simple to make … not to mention mouth-watering!
Hard boiled eggs and a few ingredients. That’s it!
It’s really easy to make hard boiled eggs in a pot on the stove (which is what you need to have in order to make these Maryland deviled eggs).
I put eggs in a pot with enough water to *just* cover them and then bring it to a light boil, reducing the heat to keep it at a light boil for seven minutes. Then I move the eggs into an ice water bath for at least five minutes more before attempting to peel them.
It’s just as simple to make hard boiled eggs in the Instant Pot®, and I’d argue the Instant Pot produces a better quality hard boiled egg (read: shells practically slip off).
For those, I use the metal trivet that came with my Instant Pot and place the eggs in the openings, standing up. Mine holds six, but you can buy separate baskets and other accessories to use if you want to hard boil more than six eggs at a time. I love this one because it’s stackable!
It’s fine to pile the eggs, but if they rest on the bottom or against the side of the liner, you’ll end up with burn spots on the shell and the whites of the egg.
Once the eggs are situated in the Instant Pot, I add a cup of water (you always need to use water for pressure cooking) and then set it to manual-high for four minutes, followed by a natural release for five minutes, and then a dunk in an ice bath for five minutes.
Once I’ve peeled my hard boiled eggs, I slice them in half longways.
Any sharp knife will do for this task, but I find my CUTCO® cheese knife works amazing for slicing soft things like hard boiled eggs or tomatoes, in addition to cheeses.
The yolks should just pop out at this point; hard but not dry and crumbly.
I use a fork to mix them in a small bowl with mayonnaise, dijon mustard, salt and pepper for about thirty seconds. Nothing fancy.
Once things look creamy, I transfer the yolk filling to a zip top sandwich baggie with a rubber spatula, snip off a corner, and then pipe it into the hard-boiled egg white vessels.
Last step is a sprinkle of Old Bay right on top, which is what turns these from traditional deviled eggs to Maryland deviled eggs.
This sprinkle’s enough to give the eggs a little zip, but not so much that you’re overpowering the yumminess of the eggs themselves.
From start to finish you’re looking at Maryland deviled eggs in about thirty minutes.
- 6 hard boiled eggs*
- 1/8 cup mayonnaise
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Old Bay
- Halve the hard boiled eggs longways and place the yolks into a small bowl. Arrange the whites on a plate or deviled egg tray.
- Add the mayonnaise, mustard, salt and pepper to the eggs.
- Stir the ingredients together with a fork for about 30 seconds until it looks creamy.
- Use a rubber spatula to scrape the egg yolk mixture into a zip top sandwich baggie.
- Cut a corner off the plastic bag and pipe the yolk to generously fill each of the whites.
- Sprinkle with Old Bay.
*To make hard boiled eggs in an Instant Pot:
Pour a cup of water in the bottom of the metal liner and add the rack. Place the eggs in the rack standing up. Cook on manual-high for 4 minutes, let it naturally release for 5 minutes followed by a manual release, and then transfer the eggs to an ice water bath for 5 minutes before peeling.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 109Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 188mgSodium: 391mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 6g