Bloody Mary Deviled Eggs
Recipe from Delish. Deviled eggs flavored like a Bloody Mary cocktail — tomato paste, horseradish, hot sauce and old bay seasoning.
Ingredients
| 12 | Large Eggs | |
| 1/4 c. | mayonnaise | |
| 1 tbsp. | 15 ml | tomato paste |
| 1 tbsp. | 15 ml | horseradish |
| — | Juice of 1/2 a lemon | |
| 2 tsp. | 10 ml | hot sauce |
| 1 tsp. | 5 ml | celery seed |
| — | Kosher salt | |
| — | Freshly ground black pepper | |
| 2 tbsp. | 30 ml | old bay seasoning |
| — | Pickled Coins, for garnish | |
| — | Celery leaves, for garnish |
Instructions
Directions
- Place eggs in a large pot and cover with about an inch of water. Place pot on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes.
- Using a slotted spoon, remove eggs from pan and place in a bowl of ice water.
- When cool enough to handle, peel eggs, then cut eggs in half. Scoop yolks out and place in a medium bowl.
- To bowl with yolks, add mayonnaise, tomato paste, horseradish, lemon juice, hot sauce, and celery seed and mix until well combined. Season with salt and pepper. Transfer to a piping bag.
- Place old bay seasoning on a small plate and press cut side of eggs into seasoning. Place eggs on a plate and pipe filling onto each egg. Top with a pickle slice and celery leaves as garnish.