Averie Cooks

-1 Hard boil 6 large eggs (plus I suggest at least 2 extra in case you have difficulty peeling one or two of them). Read this post on How To Make Perfect Hard Boil Eggs. In summary, add the eggs to a kettle, cover the eggs with at least 2 inches of cold water, and bring to a ripping fast boil. Shut the heat off, and let the eggs sit in the hot water for 10 to 12 minutes. After that time, transfer them to an ice bath where they need to sit for 5 to 10 minutes. After that time, bang the base (fat) end of the egg against your kitchen sink, and peel the eggs under running water.
-1 Halve the hard-boiled eggs vertically.
-1 Place the yolks in a medium bowl and to it, add the mayo, hot sauce, lemon juice, Dijon mustard, celery salt, optional horseradish, and mash to combine; set aside.
-1 Add the Old Bay Seasoning or cajun seasoning to a small bowl.
-1 Dip the cut surface of each egg white in the Old Bay, taking care not to touch it with your fingertip after dipping.
-1 Carefully spoon the filling mixture into the center of each egg. I use a small spoon although you can use a piping bag and large round tip however that is too fussy for me!
-1 Optionally garnish the eggs by carefully laying an olive and celery in the filling area and serve immediately. Eggs are best served fresh but will keep airtight in the fridge for up to 2 days although they will not look as pretty as time passes.* (See Notes for Make Ahead Directions)