Why This Recipe Works

This deviled egg recipe stays true to the traditional preparation, but adds a Maryland twist by using crabmeat and Old Bay seasoning. We were sure to use brined—and not creamy—horseradish in this recipe, and we didn’t boil the eggs. After countless tests of boiled-egg technique we found it best to cover the eggs with an inch of water, bring to a boil, cover, and remove from the heat. We let the pan stand for 10 minutes, then drained it and cooled the eggs in ice water. The gentle heat perfectly cooked the eggs—not a chance of a green tinge or unpleasant smell. These deviled eggs can be refrigerated for up to 12 hours prior to serving.

Before You Begin

“My mother always made deviled eggs at Easter to use up the dozens of eggs we colored for our baskets. I thought I had outgrown this dish until I inherited my grandmother’s deviled egg plate. When we moved to the Chesapeake Bay last year, I added crabmeat and Old Bay seasoning in honor of my new home. The crowds remain pleased!” Be sure to use brined horseradish (instead of creamy) in this recipe.

Instructions

Bring eggs and enough water to cover by 1 inch to boil in large saucepan over high heat. Remove pan from heat, cover, and let stand 10 minutes. Drain and transfer eggs to large bowl filled with ice water. Let cool 5 minutes.

Peel eggs and halve lengthwise. Transfer yolks to large bowl and set whites aside. Mash yolks, mayonnaise, horseradish, mustard, salt, and Old Bay with potato masher until smooth. Fold in crabmeat, then spoon filling into egg whites. Sprinkle with additional Old Bay. Serve. (Eggs can be refrigerated for 12 hours before serving.)