Slim Bloody Mary Deviled Eggs Recipes
BLOODY MARY DEVILED EGGS
Steps:
- Cut the eggs in half horizontally. Remove the yolks to a food processor. Add the mayonnaise, cocktail sauce, tomato paste, horseradish, paprika, hot sauce and lemon juice and process until smooth. Transfer to a pastry bag and set aside.
- Spread a tablespoon of seafood seasoning on a small plate. Slice a bit off the bottom of each egg white half so it stands up and forms a little cup. Dip the top of each egg white half in the seafood seasoning, then pipe in the filling. Garnish with the olive slices, celery matchsticks and celery leaves.
LIZ MCCRAY
For this recipe, there are little hints of the classic ingredients you'd find in a bloody mary. A great way to add some flavor and style to a traditional deviled egg. Not only can you serve these little gems for brunches, parties, or cookouts, you can also use them as a garnish on your bloody mary!
Provided by Liz McCray
Categories deviled eggs, brunch, recipes, appetizers
Time 55m
Yield 12
Number Of Ingredients 20
Steps:
- First, start by making your hard boiled eggs. Place 6-12 eggs in a pot, covered by 1 inch of water. Bring to a vigorous boil for 1-2 minutes then turn off heat and cover for 12-13 minutes. Prepare an ice bath and put finished eggs into an ice bath. Use cold running water to help peel the eggs. When eggs are peeled, set aside in a container or in the refrigerator to cool for about 30 minutes
- Once you've completed the hard boiled eggs process and the eggs are cool, separate the yolks from the whites of 6 of the eggs into a mixing bowl. Make sure to open the eggs lengthwise
- Place the Demitri's Bacon Rim Salt on a plate. Dip each egg white top into the salt to coat and rim
- In the mixing bowl with the yolks add all the remaining ingredients and mix until the mixture is smooth but fluffy. Taste to test and add flavor or seasoning if needed
- Pipe the yolk mixture into the egg white and garnish with a celery leaf
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