Bloody Mary Deviled Eggs

• servings: 24 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

12 large eggs

1/4 c. mayonnaise

Juice of 1/2 a lemon

1 tbsp. horseradish

1 tbsp. tomato paste

2 tsp. hot sauce

1 tsp. celery seed

Kosher salt

Freshly ground black pepper

2 tbsp. Old Bay seasoning

Thinly sliced pickles and celery leaves, for serving

Directions

Bring a large pot of water to a boil. (For 12 eggs, use about 4 quarts water; work in batches if needed.) Using a slotted spoon or tongs, gently lower eggs, one at a time, into water. Return to a boil, cover, and reduce heat to medium-low. Cook for 12 minutes.

A few minutes before eggs are cooked, fill a large bowl with about 4 cups ice and about 6 cups water. Transfer eggs to ice bath. Let sit for about 30 seconds.

Using the back of a spoon, tap each egg, making sure to tap all over shell. (Alternatively, you can tap and roll the eggs on a counter; keep in mind not to tap the eggs too hard!) Return cracked eggs to ice bath and let sit 5 minutes. Peel eggs under a thin stream of cool running water. Scoop out yolks and transfer to a medium bowl.

To bowl with yolks, add mayonnaise, lemon juice, horseradish, tomato paste, hot sauce, and celery seed and mix until well combined; season with salt and pepper. Transfer to a piping bag fitted with a large tip (or snip a small corner off a plastic bag).

Place Old Bay seasoning on a small plate. Press cut side of eggs into seasoning.

Arrange eggs on a plate and pipe filling onto each egg. Top with a pickle slice and celery leaves.

Nutrition

• Calories: 56
• Total Fat: 4 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Cholesterol: 94 mg
• Sodium: 73 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 3 g