Bloody Mary Deviled Eggs
Rating
Bloody mary lovers, these deviled eggs will make you feel devilish.
Ingredients
- 12 Large Eggs
- ¼ c. mayonnaise
- 1 tbsp. tomato paste
- 1 tbsp. horseradish
- Juice of ½ a lemon
- 2 tsp. hot sauce
- 1 tsp. celery seed
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. old bay seasoning
- Pickled Coins, for garnish
- Celery leaves, for garnish
Instructions
- 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.
