Food & Cooking Recipes Appetizers Deviled Egg Recipes Old Bay Deviled Eggs 3.4 (101) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 15 mins Total Time: 45 mins Yield: 12 Old Bay Seasoning isn't just for seafood. Here it adds a spicy kick to the filling of this classic finger food. Cook Mode (Keep screen awake) Ingredients 6 large eggs 2 tablespoons mayonnaise ½ celery stalk, finely chopped (⅓ cup), plus 12 leaves for serving 1 teaspoon Old Bay Seasoning ½ teaspoon spicy brown mustard 2 to 3 tablespoons milk Ground pepper Directions In a large pot, cover eggs with cold water by 2 inches and bring to a boil over high. Boil 1 minute, remove from heat, cover, and let sit 10 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel, then slice each egg in half lengthwise. Remove yolks with a spoon and place in a small bowl. Mash yolks with a fork. Add mayonnaise, celery, Old Bay, and mustard and mash into a smooth paste. Gradually add milk, stirring, until yolk mixture has a creamy consistency. Season mixture with pepper. With a spoon, fill each egg white half with about 1 tablespoon yolk mixture. Top each with a celery leaf before serving. Cook's Notes To make egg salad: Reduce yolks to 3 and mix with remaining ingredients from list above. Stir in 6 egg whites, roughly chopped. Makes enough for 2 sandwiches. Originally appeared: Everyday Food, June 2010 Rate It PRINT