Bloody Mary Deviled Eggs
You don’t have to love Bloody Marys to love these eggs. Taking all of the flavors of the classic cocktail, these deviled eggs are horseradish-heavy and topped with a super flavorful Bloody Mary sauce. For extra fun, these are topped with a variety of foods, reminiscent of the BloodyMary crazy taking restaurants and bars by storm. For a more simple topping, garnish with celery leaves.
Ingredients
For the Eggs:
- 8 large Eggs
- ¼ cup Duke’s Mayo
- 2 tsp Dijon mustard
- 1 tsp horseradish
- 1 tsp Worcestershire sauce
- Juice ½ lemon
- ½ tsp dried dill
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
- Salt to taste
- 2-3 tbsp of Old Bay for rim optional
For the Bloody Mary Sauce:
- 1 cup tomato juice
- 2 tbsp lemon juice
- 2 tsp worcestershire
- 1 tsp garlic paste
- 1 tsp hot sauce
Instructions
- Boil eggs for 11 mins for hard-boiled. Remove from water and place immediately into an ice bath.
- Set in fridge for at least 1 hour, up to 3 days in advance.While eggs are cooling, combine all Bloody Mary Sauce ingredients to a pot. Cook over medium heat for 15-20 mins, or until sauce has thickened to desired consistency. Allowto cool.
- When ready to make, cut eggs in half and remove yolks to a separate bowl. For extra filling, add remaining 2 egg whites to bowl with yolks as well.
- To rim the eggs, spread old bay on a plate and dip eggs, cut side down and gently press into it. Set aside.
- Combine yolks, Duke’s Mayo, and all remaining ingredients, except salt, in a bowl. For smoother texture, use a food processor or immersion blender.
- With a hand mixer, do not include the whites if you want a silky smooth texture. Taste and adjust for any remaining seasoning.
- Fill eggs and top with Bloody Mary Sauce. For extra fun, add toppings such as shrimp, crab balls and olives. Enjoy