Old Bay Deviled Eggs are an easy, flavorful appetizer that’s ready in under 30 minutes. They’re low carb & gluten-free!
One of the many things that drove me crazy about culinary school was that there was always only one right way to do things. If you deviated from this method, you were wrong and would likely be reprimanded.
I first started giving my chefs the side-eye when my Phase I instructor was teaching us how to achieve “perfect hard boiled eggs every time.” I asked a question about a method I’d seen Jacques Pepin use (without mentioning him by name) and chef responded “Sure, that’s what a HOME COOK MIGHT DO.”
My side-eye got even more use when I arrived at Phase II and suddenly my new chef had entirely new methods that were the only one right way to do things.
At my school, the only way to PERFECTLY HARD BOIL EGGS EVERY TIME OMG was to bring water to a rolling boil, add the eggs, cook them for 12 minutes, and then transfer them to an ice bath. The problem with this method is that no matter how delicately I add the eggs to the pot, I often crack at least one due to the rolling boil. Maybe I’m not as gentle as I think I am, I don’t know (I use a slotted spoon to lightly place them on the bottom of the pot).
I also found that this method sometimes results in the unsightly green sulfur ring around the yolk that means I cooked them too long. Maybe my timer is broken? Everything else seems to be cooking fine. ¯_(ツ)_/¯
Whatever. This time I decided to try a different method I had read about: starting with cold water. You know what? It worked like a freaking charm. Not a single cracked egg, not a single spot of green. Just call me a professionally trained home cook here. And proud of it.
Old Bay Deviled Eggs
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 3 tablespoons heavy cream, plus more as needed
- 1 1/2 - 2 teaspoons Old Bay Seasoning
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sweet paprika, plus more for garnish
Instructions
- Place the eggs in a large pot and cover with cold water by at least 2 inches. Bring the water to a boil, and then remove the pot from the heat and cover. Let stand for 12-15 minutes and then transfer to an ice bath to halt the cooking process.
- Peel the eggs (I find this easiest to do under cold running water) and slice them in half using a sharp knife. Scoop the yolks into a medium-sized bowl.
- Add the mayonnaise, mustard, 3 tablespoons heavy cream, 1 1/2 teaspoons Old Bay, black pepper and sweet paprika. Mash the ingredients together using a fork at first, and then switch to a spatula, pressing firmly down to blend any pieces of yolk. If desired, add some additional heavy cream for a smoother consistency.
- Taste for seasoning. Add an additional 1/2 teaspoon of Old Bay if desired (Old Bay is very flavorful but very salty, so it's best to add in stages).
- Carefully spoon the mixture back into the eggs, taking care not to disturb the egg whites.
- Garnish with additional paprika before serving.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
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Yep. I start with cold water, fill just above eggs, bring to boil, cover and remove from heat for 11 minutes. Perfect every time. The problem I have NO MATTER WHAT I TRY is peeling them! *shakes fists* I could eat my weight in these without coming up for air. Seriously.
ha! I love hearing about culinary school stories!! I start out doing the same thing as you and Amy below but cook my eggs for about 6 minutes, then remove from the heat. . anyway. . these are gorgeous! and love your method of cooking!
I always start my eggs with cold water. Same with potatoes. I saw on one of the Food TV shows that turning the eggs upside down a night before in their carton helps the egg yolk to be perfectly centered in the egg!
I am with you, always start with cold water!! And deviled eggs are my favorite way to down as many boiled eggs as possible in one sitting!! YUM!
My mom always always made hard boiled eggs by putting extra large eggs in cold water, bringing them to a boil and keeping them at a rolling boil for 10 minutes. They were always perfect. Now that we use the pasteurized eggs, they only take 5-6 minutes, but they’re still perfect. Same method for soft boiled, just less time. I do what works best for me, which is probably why I never fit in at regular school. I’m pretty sure culinary school would have destroyed me :0
I have been making my hard boiled eggs this way for years, I guess because that’s how my Mom always made them. You’re right. They come out perfect every time! Love the Old Bay addition to these ones!!
So smart! Love the addition of Old Bay. A few months ago my mom was prepping for a tv segment where she was doing a deviled egg recipe. She made fun of me for starting with cold water…. that’s how I have done it for years, with no issues. So I started doing it her way, (boiling water first) and I always get one or two that crack…. even when carefully using a ladle to drop them in.
Sounds yummy! I have my own chickens and so fresh eggs daily. Boiling a fresh egg, even with salt or baking soda in the water, will result in an egg that is hopelessly stuck to its shell. I discovered that steaming eggs (18-20 mins for med-lg cold eggs) results in their shells slipping right off under running cold water. And the egg whites are delicate (not rubbery) with no sulfur rings on the yolks!
I’ve never added cream to my deviled egg filling before. And love the kick from the Old Bay but still keeping that classic sweet paprika in there!
I am laughing out loud because I totally know what you mean about the chef instructors acting like they were the be all and end all no matter what. Ha ha. I like your method egg cooking method just fine! {PS I heart Jacques Pepin too.}
Love the idea of Old Bay seasoning on eggs!
great flavor. eggshells are porous; my mom always adds a couple a tablespoons of olive oil. any oil works- use simmering water, not a crazy boil. egg size also makes time cooking vary, 10 to 12 minutes large eggs. remove eggs to an ice bath, fine crack large end first, roll under a bit pressure with palm…. easy peel, you will be surprised.