All too often, deviled eggs are made using only a generous spoonful of plain mayo, a tiny squirt of generic mustard, and a lazy shake of paprika. Not today. These Green Olive Chesapeake Deviled Eggs use a custom-blended, low-sodium alternative to Old Bay Seasoning for a can’t-be-beat punch of flavor. With a hint of sweetness, a serious spicy kick, and a briny pop of pimento-stuffed green olives, these green olive deviled eggs are anything but ordinary. They’re bold, addictive, and sure to become a recipe you’ll make again and again.
After over 60 original deviled egg recipes, will I ever freaking run out of new deviled egg recipe ideas? I sure as heck hope not. I mean, come on, I haven’t even broken a hundred yet. It’s just so exciting to experiment with new flavors, creative themes, and trendy toppings. And if each new recipe turns out as marvelous as this batch of gorgeously seasoned deviled eggs, I really can’t ever see an end in sight.
The real secret to these delicious deviled egg gems is in the homemade Chesapeake Seasoning I made to use in their creamy filling. Quite simply, this easy-to-make seasoning just blows traditional Old Bay Seasoning out of the water. With a hint of sweetness, an earthy punch of ground bay, and a fiery cayenne kick, this original seasoning mix isn’t something you’ll soon forget. And when mixed with a little bit of olive juice and mayonnaise, this insanely delicious seasoning mix creates a deviled egg filling that’s as flavorful as it is unusual.
Unusual in a good way. Not unusual like when you wake up to feeling McKenna leaving you a toy mousie on the bed, and it takes you a few minutes to gather up enough courage to glance at it and ensure that it is indeed finally not going to be the time she brings you an actual real mousie instead of a toy one. No one needs that kind of unusual. Let’s leave the unusual to our deviled eggs, please.
Ingredients:
Sweet & Spicy Chesapeake Seasoning (Old Bay):
- 4 Tablespoons Light Brown Sugar, Packed
- 4 Teaspoons Sweet Hungarian Paprika
- 3 Teaspoons Celery Seed
- 3 Teaspoons Ground Bay
- 2 Teaspoons Finely Ground Black Pepper
- 2 Teaspoons Dry Mustard Powder
- 1 1/2 Teaspoons Finely Ground Sea Salt
- 1 Teaspoon Ground Cayenne
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Cumin
- 1/4 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Ground Allspice
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Nutmeg
Deviled Eggs:
- 12 Large Hard-Boiled Eggs
- 3 Teaspoons Green Olive Juice
- 3 Teaspoons Sweet & Spicy Chesapeake Seasoning (Old Bay) (Additional for Garnish)
- 1/2 Cup Mayonnaise (Approximately)
- Sweet Hungarian Paprika
- 24 Small Pimento-Stuffed Green Olives
Directions:
Sweet & Spicy Chesapeake Seasoning (Old Bay):
- In a small bowl, mix all ingredients until well combined.
- Store the seasoning mix in a small glass jar in a cool, dry place.
- Use this seasoning in recipes that call for Old Bay Seasoning.
Deviled Eggs:
- Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks, olive juice, and Chesapeake Seasoning together with the tines of a fork.
- Slowly add the mayonnaise until you reach the perfect deviled egg consistency. Stir well to combine.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a sprinkle of Chesapeake Seasoning, paprika, and a pimento-stuffed olive.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- You can use our Sweet & Spicy Chesapeake Seasoning (Old Bay) for this recipe, or you can use traditional Old Bay Seasoning. The traditional, store-bought version of seasoning will have considerably more salt, so you may want to use less.
- There will definitely be lots of leftover seasoning. You can also use it on seafood, chicken wings, or as a glass rim seasoning for your favorite cocktails. Store the leftover seasoning mix in a small glass jar in a cool, dry place. Shake the jar of seasoning before each use to ensure that all of the ingredients are well incorporated.
- I used large eggs for this deviled egg recipe. If you are using smaller or larger eggs, you may need to adjust the amount of mayonnaise used in this recipe to prevent the filling from turning runny or becoming too thick.
- Do not add all of the mayonnaise at once. Start by adding 1/4 cup and then adding more as needed until you reach the perfect deviled egg consistency. If you add too much, the filling may become runny.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And if your filling is too runny, you can use the extra yolks to solve that dilemma.
- Pat any excess moisture off the pimento-stuffed green olives with a paper towel before using them to garnish the deviled eggs.
Improvements:
- Add finely chopped fresh chives to the deviled egg filling.
- Replace the pimento-stuffed olives with garlic-stuffed olives.
- Instead of pimento-stuffed green olives, top each deviled egg with a grilled or steamed whole shrimp.
- CLICK HERE to see over 60 of our mouth-watering deviled egg recipes.
Ingredients:
- 4 Tablespoons Light Brown Sugar, Packed
- 4 Teaspoons Sweet Hungarian Paprika
- 3 Teaspoons Celery Seed
- 3 Teaspoons Ground Bay
- 2 Teaspoons Finely Ground Black Pepper
- 2 Teaspoons Dry Mustard Powder
- 1 1/2 Teaspoons Finely Ground Sea Salt
- 1 Teaspoon Ground Cayenne
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Ground Cumin
- 1/4 Teaspoon Ground Cinnamon
- 1/4 Teaspoon Ground Ginger
- 1/4 Teaspoon Ground Allspice
- 1/4 Teaspoon Ground Cloves
- 1/4 Teaspoon Ground Nutmeg
- 12 Large Hard-Boiled Eggs
- 3 Teaspoons Green Olive Juice
- 3 Teaspoons Sweet & Spicy Chesapeake Seasoning (Old Bay) (Additional for Garnish)
- 1/2 Cup Mayonnaise (Approximately)
- Sweet Hungarian Paprika
- 24 Small Pimento-Stuffed Green Olives
Directions:
- In a small bowl, mix all ingredients until well combined.
- Store the seasoning mix in a small glass jar in a cool, dry place.
- Use this seasoning in recipes that call for Old Bay Seasoning.
- Halve the hard-boiled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Mash the egg yolks, olive juice, and Chesapeake Seasoning together with the tines of a fork.
- Slowly add the mayonnaise until you reach the perfect deviled egg consistency. Stir well to combine.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a sprinkle of Chesapeake Seasoning, paprika, and a pimento-stuffed olive.
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Use this Sweet & Spicy Chesapeake Seasoning (Old Bay) to make these Green Olive Chesapeake Deviled Eggs (Old Bay). This Sweet & Spicy Chesapeake Seasoning isn’t just a low-sodium alternative; it’s a homemade Old Bay Seasoning upgrade. With a delicate touch of sweetness to round out its spicy kick, this seasoning blend offers a depth of flavor that tastes complex, bold, yet perfectly balanced. Whether you’re dusting it over corn on the cob or using it to season up your favorite seafood, get ready to find your new favorite homemade seasoning mix. Is it exactly like the store-bought stuff? Nope. It’s even better. CLICK HERE for the recipe.
If you’re tired of the same old mustard and mayonnaise boring routine when it comes to making deviled eggs, you’ve definitely come to the right place. Whether you’re looking for a spicy kick of flavor, zesty unexpected fillings, or garnishes that practically double as works of art, our latest recipe round-up features thirteen deviled egg recipes that are anything but bland. From impressively elegant to creatively wild, these deviled eggs are guaranteed to leave your guests talking. CLICK HERE for the recipe.
