Bloody Mary Deviled Eggs
There’s not much in-between when it comes to deviled eggs: You either love them or you hate them. And the same can be said of the Bloody Mary, one of the most reviled and beloved brunch drinks of all time. Both of them are contentious because they have deeply savory flavors that are not for the faint of palate. But for fans of the umami-packed snacks, combining the two creates complete flavor magic.
Just like a glass of plain tomato juice, deviled eggs benefit from the addition of spices and seasonings like celery salt, Worcestershire sauce, cayenne and vinegar. And because some of the greatest Bloodies are beyond flashy, these deviled eggs get some panache thanks to a paprika “rim,” dill sprig and celery slice for authenticity. If you can manage to successfully peel a half dozen hard-boiled eggs, you’ll have no trouble with this simple, crowd-pleasing recipe.
- 6 hardboiled eggs
- 1 tsp hot paprika
- 1/3 Cup mayonnaise
- 2 tsp tomato paste
- 2 to 3 dashes Worcestershire sauce
- .5 tsp white vinegar
- 2 tsp horseradish
- 1 tsp lemon juice
- .5 tsp cayenne
- .5 tsp celery salt
- Hot paprika, for garnish
- Slice of celery and dill sprig
Slice the peeled hardboiled eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Set aside.
Sprinkle enough hot paprika on a small plate to cover. Dip the cut edge of each hardboiled egg in the paprika and place on a serving platter.
Using a fork, mash the yolks into a fine crumble.
Add all remaining ingredients and mix well.
Spoon the yolk mixture into the egg whites, evenly dispersing it throughout the 12 pieces.
Garnish each egg with a slice of celery and a dill sprig.
Serve with a Bloody Mary and enjoy!
Contributed by Anna Archibald