Monday, January 11, 2016

The Most Delicious Deviled Egg Recipe- Maryland Style


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!




Ingredients:

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.




Heat water and eggs to rapidly boiling.



Turn off heat. Cover saucepan and let stand for 20 minutes.


Cool eggs in cold water to prevent further cooking.


Pour eggs over strainer to drain water.



Tap egg to crack shell. Roll egg on counter to loosen shell, then peel egg.


Place egg shells in compost bin if you have one. : )
Hold egg under running cold water to help ease off shell.


Cut peeled eggs lengthwise into halves with a sharp knife wiping egg yolk off knife blade as needed.


Scoop out egg yolks into bowl.



Mash yolks with a fork. Use a fork to mix in mayonnaise, mustard, pickle juice, Old Bay seasoning, sriracha sauce, salt, and pepper.







Use a hand mixer to get ingredients completed blended. This will give it a different consistency.


Taste mixture for flavor and texture. Adjust pickle juice as needed. Place mixture into large ziploc bag or icing bag if you have one.



Make sure to squeeze out air pockets so it doesn't explode on you while squeezing it into egg whites.  Arrange egg whites on a large platter or deviled egg plate. Squeeze yolk mixture into each egg white. 




Sprinkle the top of each egg with as little or AS MUCH Old Bay seasoning as you prefer.


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. : (
If you don't live in Maryland, and want to try Old Bay, you can purchase here. You can find it on Amazon too!




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