Bloody Mary Deviled Eggs
Rich, creamy and loaded with tangy flavor, these Bloody Mary Deviled Eggs are a fun way to spice up your deviled egg game!
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Servings: 24 servings
Ingredients
- 12 large eggs
- ¼ cup real mayonnaise
- 1 tablespoon tomato paste
- 1 tablespoon creamy prepared horseradish
- 2 teaspoons hot sauce
- juice of ½ lemon
- 1 teaspoon celery salt
- 1 teaspoon minced garlic
- ¼ teaspoon black pepper
- several dashes of Worcestershire sauce
- 2-3 tablespoons Old Bay or all purpose Creole Seasoning
Garnishes
- bacon
- pimento stuffed green olives
- petite snack dill pickles (or gherkins or cornichons)
- celery leaves
Instructions
- Boil and peel eggs. Slice hardboiled eggs in half. Remove the yolks and place them in a mixing bowl. Place the egg whites on a serving platter.
- Add the mayonnaise, tomato paste, horseradish, hot sauce, lemon juice, celery salt, minced garlic, black pepper and Worcestershire sauce to the egg yolks and mix with a whisk or hand mixer until smooth. Spoon the filling into piping bag and set aside.
- Spread out 2-3 tablespoons of creole seasoning or old bay onto a small plate. Dip each egg half, cut side down into the seasoning and give it a little wiggle to fully coat the face of the egg. Place the egg back on the platter. Repeat until all of the eggs have been coated (or rimmed).
- Pipe the filling into the coated eggs. Garnish each egg with celery leaves and a piece of bacon, then alternate adding an olive or a mini pickle slice to the eggs and serve!