Bloody Mary Deviled Eggs (Print Version)
Tangy eggs infused with classic cocktail flavors – horseradish, tomato paste, and Old Bay seasoning create a sophisticated appetizer.
# Ingredients:
01 -
12 large eggs
02 -
1/4 cup mayonnaise
03 -
Juice of 1/2 a lemon
04 -
1 Tbsp. horseradish
05 -
1 Tbsp. tomato paste
06 -
2 tsp. hot sauce
07 -
1 tsp. celery seed
08 -
Kosher salt
09 -
Freshly ground black pepper
10 -
2 Tbsp. Old Bay seasoning
11 -
Thinly sliced pickles and celery leaves, for serving
# Steps:
01 -
Bring a large pot of water to a boil. (For 12 eggs, use about 4 quarts water; work in batches if needed.) Using a slotted spoon or tongs, gently lower eggs, one at a time, into water. Return to a boil, cover, and reduce heat to medium-low. Cook for 12 minutes.
02 -
A few minutes before eggs are cooked, fill a large bowl with about 4 cups ice and about 6 cups water. Transfer eggs to ice bath. Let sit for about 30 seconds.
03 -
Using the back of a spoon, tap each egg, making sure to tap all over shell. Return cracked eggs to ice bath and let sit 5 minutes. Peel eggs under a thin stream of cool running water. Scoop out yolks and transfer to a medium bowl.
04 -
To bowl with yolks, add mayonnaise, lemon juice, horseradish, tomato paste, hot sauce, and celery seed and mix until well combined; season with salt and pepper. Transfer to a piping bag fitted with a large tip (or snip a small corner off a plastic bag).
05 -
Place Old Bay seasoning on a small plate. Press cut side of eggs into seasoning.
06 -
Arrange eggs on a plate and pipe filling onto each egg. Top with a pickle slice and celery leaves.
# Notes:
01 -
The perfect appetizer with all the flavors of a classic Bloody Mary cocktail in bite-sized form.