Bloody Mary Deviled Eggs
January 26, 2016
Bacon, eggs and a Bloody Mary, all in one zesty finger food. Bloody Mary Deviled Eggs are a spicy take on classic deviled eggs and are the perfect addition to brunch.
6 large hard-boiled eggs, peeled, halved
2 Tablespoons sun-dried tomatoes pureed or sun-dried tomato paste
1/2 – 1 Tablespoon prepared horseradish (to taste)
1 teaspoon Worcestershire sauce
1/2 – 1 teaspoon Tabasco sauce (to taste)
salt and freshly ground black pepper (to taste)
1/2 teaspoon celery seed (optional)
Prepare hard boiled eggs. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, tomatoes, horseradish, Worcestershire, celery, mustard, tobacco, and celery seed. Season with salt and pepper to taste.
Add vodka if you prefer a more “genuine” Bloody Mary taste.
Garnish with a sprinkle of celery seed or celery leaves.
Store covered in refrigerator.
If using maximum amount of horseradish, tobacco and vodka, filling mixture may be a bit thin. Add an extra hard-boiled egg yolk to thicken.
Watch how easy it is to make Bloody Mary Deviled Eggs.