Name: Bloody Mary Deviled Eggs
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 12 Large Eggs -; 1/4 c. mayonnaise -; 1 tbsp. tomato paste -; 1 tbsp. horseradish -; Juice of 1/2 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Bloody Mary Deviled Eggs

1. 12 Large Eggs -

2. 1/4 c. mayonnaise -

3. 1 tbsp. tomato paste -

4. 1 tbsp. horseradish -

5. Juice of 1/2 a lemon -

6. 2 tsp. hot sauce -

7. 1 tsp. celery seed -

8. Kosher salt -

9. Freshly ground black pepper -

10. 2 tbsp. old bay seasoning -

11. Pickled Coins, for garnish -

12. Celery leaves, for garnish -

How to cook deliciously - Bloody Mary Deviled Eggs

1. Stage

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.

2. Stage

Using a slotted spoon, remove eggs from pan and place in a bowl of ice water.

3. Stage

When cool enough to handle, peel eggs, then cut eggs in half. Scoop yolks out and place in a medium bowl.

4. Stage

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.

5. Stage

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.