Bloody Mary Deviled Eggs
These Bloody Mary deviled eggs fill hard boiled eggs with a creamy tomato horseradish and hot sauce yolk mixture and rim the egg whites in Old Bay for a bold fun party appetizer ready in 30 minutes.
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Servings: 24
Ingredients
The Deviled Eggs
- 12 large eggs hard boiled and peeled
- 1/4 cup mayonnaise
- 1 tbsp tomato paste
- 1 tbsp horseradish
- Juice of 1/2 lemon
- 2 tsp hot sauce
- 1 tsp celery seed
- Salt and pepper to taste
- Garlic powder to taste
The Garnish
- Old Bay seasoning for rimming
- Small lemon slices
- Celery leaves
Instructions
- Hard boil the eggs. Place them in a pot of cold water and bring to a boil. Once boiling cook for 10 to 12 minutes. Transfer immediately to an ice bath and let cool completely. Peel and slice each egg in half lengthwise.
- Pop the yolks into a mixing bowl and set the whites on a serving platter.
- Add the mayonnaise, tomato paste, horseradish, lemon juice, hot sauce, celery seed, salt, pepper, and garlic powder to the yolks. Mash and mix until completely smooth and creamy. Taste and adjust seasoning.
- Pour a small amount of Old Bay onto a flat plate. Lightly dampen the rim of each egg white half and dip it into the Old Bay so the edge gets a light coating of seasoning.
- Pipe or spoon the yolk mixture into each egg white.
- Garnish with a small slice of lemon and a celery leaf. Serve immediately or refrigerate until ready to serve.
