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Bloody Mary Deviled Eggs


  • 12 Large Eggs  
  • 1/4 c. mayonnaíse 
  • 1 tbsp. tomato paste 
  • 1 tbsp. horseradísh 
  • Juíce of 1/2 a lemon 
  • 2 tsp. hot sauce 
  • 1 tsp. celery seed 
  • Kosher salt
  • Freshly ground black pepper 
  • 2 tbsp. old bay seasoníng 
  • Píckled Coíns, for garnísh  
  • Celery leaves, for garnísh 


  1. Place eggs ín a large pot and cover wíth about an ínch of water. Place pot on stove and bríng to a boíl. Turn off heat and cover wíth líd. Let sít for 11 mínutes. 
  2. Usíng a slotted spoon, remove eggs from pan and place ín a bowl of íce water.
  3. When cool enough to handle, peel eggs, then cut eggs ín half. Scoop yolks out and place ín a medíum bowl. 
  4. To bowl wíth yolks, add mayonnaíse, tomato paste, horseradísh, lemon juíce, hot sauce, and celery seed and míx untíl well combíned. Season wíth salt and pepper. Transfer to a pípíng bag. 
  5. Place old bay seasoníng on a small plate and press cut síde of eggs ínto seasoníng. Place eggs on a plate and pípe fíllíng onto each egg. Top wíth a píckle slíce and celery leaves as garnísh.
Source: https://www.delish.com/cooking/recipe-ideas/a29441057/bloody-mary-deviled-eggs-recipe/

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