Bloody Mary Deviled Eggs Recipe
A delicious and unique twist on the classic dish, Bloody Mary Deviled Eggs are a party pleasing appetizer fit for any party!
Servings: 24 servings
Equipment
- 1 large pot
- 1 hand mixer
- 1 glass bowl
- 1 piping bag
Ingredients
- 12 eggs
- ¼ cup mayo
- 2 tablespoon Franks Hot Sauce
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon horseradish
- 1 teaspoon celery salt
- Juice of ½ a lemon
- ¼ cup tomato paste
- ½ teaspoon pepper
- 3 slices of bacon cooked
- 1 tablespoon Old Bay seasoning
- 2-3 mini dill pickles or large olives
- A few celery leaves
Instructions
- In a large pot place all of the eggs and cover with water
- Over high heat, bring to a roaring boil. Turn off the burner.
- Cover the pot with the lid and let sit for 10-12 minutes.
- After they sit, add them to a large bowl of ice water.
- Peel the eggs under cool running water.
- Slice each egg in half and add the yolks to a mixing bowl. Set the whites aside on a platter or plate.
- To the yolks in a mixing bowl add the mayo, hot sauce, lemon juice, worcestershire, horseradish, celery salt, and pepper. Mix with a hand mixer until fully combined and mostly smooth.
- Sprinkle the Old Bay over the eggs.
- Add the filling to a piping bag or carefully use a spoon to add the filling back into the egg whites.
- Top with a small slice of pickle or olive and a celery leaf.
- Finish with crumbled bacon and enjoy!