Appetizer: United States – Maryland – Deviled Eggs

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Additional 40 min

Total 1 hr 5 min

Ingredients

- 12 large eggs, approx. 24 oz (680 g) total
- 1/2 cup (120 ml) mayonnaise
- 2 tsp (10 ml) Dijon mustard
- 1 tsp (5 ml) fresh lemon juice
- 1/2 tsp (2.5 ml) white wine vinegar or apple cider vinegar
- 1 1/2 tsp (about 4 g) Old Bay seasoning, plus more for garnish
- 2–3 dashes (about 1/8 tsp / 0.5 ml) hot sauce (e.g., Tabasco)
- 1/4 tsp (1.5 g) fine sea salt, adjust to taste
- 1/8 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 ml) finely chopped fresh chives, divided
- 1/2 tsp (1 g) sweet paprika for garnish
- 4 oz (115 g) lump crab meat, picked free of shells (optional but traditional)
- Optional: small lemon wedges for serving

Instructions

Short Description:
Classic deviled eggs with a Maryland twist: creamy yolk filling seasoned with Old Bay and a touch of hot sauce, finished with lump crab meat for a coastal flavor. Served chilled as a party appetizer or hors d'oeuvre.

Regional Notes:
This Maryland-style version highlights Old Bay seasoning and optional lump crab meat—both regional signatures—giving the familiar deviled egg a briny, savory Chesapeake Bay character. If crab is omitted, the Old Bay-forward seasoning still marks it as Mid-Atlantic.

1. Place the 12 eggs in a single layer in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a rolling boil over medium-high heat.
2. Once boiling, reduce heat to maintain a gentle boil and cook for 10 minutes for fully set yolks. Immediately transfer eggs to an ice bath to stop cooking and cool completely, about 10 minutes.
3. Peel the cooled eggs and halve them lengthwise. Remove yolks and place yolks in a medium bowl; arrange whites on a serving platter or in an egg tray.
4. Mash yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, lemon juice, vinegar, Old Bay seasoning, hot sauce, salt, pepper, and about 1 tablespoon (15 ml) of the chopped chives. Stir until smooth and creamy; adjust seasoning to taste.
5. If using crab, gently fold 3 oz (85 g) of the lump crab meat into the yolk mixture, taking care not to break up the lumps. Reserve remaining crab for garnish.
6. Spoon or pipe the yolk mixture into the egg white halves, dividing evenly. For a cleaner garnish, use a piping bag fitted with a large round tip.
7. Top each filled egg with a small piece of reserved lump crab meat (if using), a light dusting of paprika, a light sprinkle of additional Old Bay, and a pinch of remaining chopped chives.
8. Chill the deviled eggs at least 30 minutes before serving to allow flavors to meld. Serve cold with lemon wedges on the side, if desired.