Happy Friday everyone! We made it through another week. I am doing another cool little recipe for Easter to through a curve ball and do something a little different for your guests. Now I love Deviled Eggs, and well Easter is a big brunch day. What is more brunch than a bloody Mary? Nothing is! So let’s make some Bloody Mary Deviled Eggs! Yup you read that right we are going to have some fun and kick Easter in high gear with this new flavor lol. Seriously guys you want to give this one a try you will love it! When you do make sure to post a pic to my Facebook page too.
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Bloody Mary Deviled Eggs Recipe
Ingredients
- 6 Eggs
- 1/3 Cup Mayonnaise
- 3 tsp. Vinegar
- 2 tsp. Tomato Paste
- 2 tsp. Horseradish
- 1 tsp. Lemon Juice
- 1 tsp. Worcestershire Sauce
- 1/2 tsp. Cayenne
- 1/2 tsp. Celery Salt
- Pepper
Instructions
- Lay your eggs in a pot (don’t crowd them), cover them in cold water until it is about an inch above the eggs. Heat water until it boils.
- Once water is boiling shut off the heat, allow to sit in the hot water for about 10 minutes.
- Move eggs from hot water to ice water and allow to sit in ice water for another 10 minutes, then peel eggs.
- Cut each egg in half placing yolks in a small bowl.
- Sprinkle paprika on to a plate giving it a nice coating. Dip the cut edge of each egg white in the paprika and place on a serving platter.
- Add mayonnaise, tomato paste Worcestershire sauce, vinegar, horseradish, lemon juice, paprika, cayenne, celery salt and pepper to egg yokes. Mash together and mix until smooth.
- Fill the egg whites with the yoke mix. Top with a celery sprig or thinly sliced pickle.
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