Description
A spicy, tangy twist on classic deviled eggs, infused with Bloody Mary flavors for a bold appetizer perfect for brunches or parties.
Ingredients
Scale
- 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
Instructions
- Hard boil the eggs, then cool, peel, and halve them lengthwise.
- Remove the yolks and place them in a mixing bowl.
- Add mayonnaise, tomato paste, horseradish, hot sauce, lemon juice, celery salt, minced garlic, black pepper, and Worcestershire sauce to the yolks.
- Mix until the filling is smooth and well combined.
- Stir in Old Bay or Creole Seasoning to taste.
- Pipe or spoon the mixture back into the egg white halves.
- Garnish each egg with a sprinkle of paprika and optional celery stalk or pickle slice.
- Serve chilled.
Notes
For extra flavor, add a dash more hot sauce or lemon juice. Adjust seasoning to personal preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 egg halves
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 200mg
Keywords: Bloody Mary, deviled eggs, appetizer, brunch, spicy, tangy