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Bloody Mary Deviled Eggs


  • 12 Lârge Eggs  
  • 1/4 c. mâyonnâise 
  • 1 tbsp. tomâto pâste 
  • 1 tbsp. horserâdish 
  • Juice of 1/2 â lemon 
  • 2 tsp. hot sâuce 
  • 1 tsp. celery seed 
  • Kosher sâlt
  • Freshly ground blâck pepper 
  • 2 tbsp. old bây seâsoning 
  • Pickled Coins, for gârnish  
  • Celery leâves, for gârnish 


  1. Plâce eggs in â lârge pot ând cover with âbout ân inch of wâter. Plâce pot on stove ând bring to â boil. Turn off heât ând cover with lid. Let sit for 11 minutes. 
  2. Using â slotted spoon, remove eggs from pân ând plâce in â bowl of ice wâter.
  3. When cool enough to hândle, peel eggs, then cut eggs in hâlf. Scoop yolks out ând plâce in â medium bowl. 
  4. To bowl with yolks, âdd mâyonnâise, tomâto pâste, horserâdish, lemon juice, hot sâuce, ând celery seed ând mix until well combined. Seâson with sâlt ând pepper. Trânsfer to â piping bâg. 
  5. Plâce old bây seâsoning on â smâll plâte ând press cut side of eggs into seâsoning. Plâce eggs on â plâte ând pipe filling onto eâch egg. Top with â pickle slice ând celery leâves âs gârnish.
Source: https://www.delish.com/cooking/recipe-ideas/a29441057/bloody-mary-deviled-eggs-recipe/

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