Bloody Mary Deviled Eggs
Dress up everyday deviled eggs with the spicy flavors of everyone’s favorite brunch cocktail, the Bloody Mary. Blue Plate® Hot & Spicy Mayo makes the seasoned egg yolk filling extra creamy and flavorful.
Prep Time:
5 mins.
Yield:
12 Deviled Eggs
Ingredients
- 6 hardboiled eggs, peeled
- ¼ cup Blue Plate® Hot & Spicy Mayonnaise
- 1 teaspoon fresh lemon juice
- 1 teaspoon horseradish
- ½ teaspoon Worcestershire sauce
- ⅛ teaspoon celery seed
- ½ teaspoon salt
- 2 tablespoons smoked paprika or Creole seasoning, for garnish
- Gherkins or cornichons, cut into coins, for garnish
- Celery leaves, for garnish
Directions
- Slice eggs in half lengthwise and carefully remove yolks; set whites aside.
- Press yolks through a fine mesh sieve into a small bowl.
- Combine mayonnaise, lemon juice, horseradish, Worcestershire sauce, celery seed and salt and whisk well. Add egg yolks and whisk until combined. Transfer mixture to a piping bag with no tip.
- Place paprika on a small plate and press the cut side of the egg whites into the seasoning to coat the surfaces. Place the egg white halves on a plate and pipe the filling into the well of each egg. Garnish each with a slice of gherkin and celery leaves.
