Bloody Mary Deviled Eggs

6 large hard-boiled eggs, peeled, halved

1/4 cup mayonnaise

2 Tablespoons sun-dried tomatoes pureed or sun-dried tomato paste

1/2 – 1 Tablespoon prepared horseradish (to taste)

1 teaspoon Worcestershire sauce

1 tablespoon chopped celery

1 teaspoon Dijon mustard

1/2 – 1 teaspoon Tabasco sauce (to taste)

1 teaspoon Vodka (optional)

salt and freshly ground black pepper (to taste)

1/2 teaspoon celery seed (optional)

celery leaves, for garnish

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.

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