Bloody Mary Deviled Eggs
I saw this recipe over on Delish and immediately knew I wanted to recreate them for this site. I thought there were such a great idea. They’re the perfect appetizer for parties or gatherings anytime of year. I love making deviled eggs because there is hardly any cooking involved and you can make them in advance because when you’re trying to have a party, the last thing you want to do is spend all your time in the kitchen. You should be enjoying the party with your guests, drinking and eating. Speaking of drinking, I think they’d pair well with these Champagne Margaritas. Serve them immediately or keep them in the fridge until ready to serve, especially if the shrimp is used. You can make them a few hours in advance. However, the longer they sit the more the Old Bay seasoning will begin to get weird. And by weird I mean the condensation will start to take over.
Bloody Mary Deviled Eggs
Equipment
- Saucepan
- Mixing bowl
- Piping bag with tip
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon tomato paste
- 1 tablespoon horseradish
- 1 tablespoon lemon juice
- couple dashes Worcestershire sauce
- couple dashes hot sauce
- 1 teaspoon celery seed
- Kosher salt and coarsely ground black pepper
- 2 tablespoons Old Bay seasoning
- 5 cornichons cut into rounds
- 4 slices crispy bacon sliced
- 1/4 cup celery leaves for garnish
- 12 mini cooked shrimp optional
Instructions
- Bring a large pot of water to a boil and carefully lower in the eggs with a large spoon. Cook for 12 minutes. Transfer the eggs to an ice bath and let cool completely. Peel the eggs under cool running water and then slice each in half.
- Remove the yolks and place in a large bowl. Add the mayo, tomato paste, horseradish, lemon juice, Worcestershire sauce, hot sauce, celery seed, and a pinch of salt and pepper. Mash with a fork until completely smooth. You can also do this in a food processor if you want it really smooth. Transfer the mixture to a pastry bag, fitted with a small star tip.
- Place the Old Bay seasoning into a small shallow dish. Dip each egg half, cut side down, into the seasoning to fully coat and then place on a platter. Fill the center of each egg with the yolk mixture. Top each with a pickle round, a piece of bacon, a celery leaf and a small shrimp, if using. Serve immediately or refrigerate until ready to eat. Enjoy!
