Bloody Mary Deviled Eggs


Bloody Mary Deviled Eggs


Makes 24 Stuffed Eggs

1 dozen eggs
1/2 cup mayonnaise or reduced-fat mayonnaise
1/2 teaspoon salt
1 tablespoon prepared horseradish
1/4 teaspoon celery seed
1 Tablespoon Demitri’s Bloody Mary Seasoning – Classic Recipe or Extra Horseradish
1/2 teaspoon Cholula (or Tabasco) sauce


1/2 cup 1/4-inch-diced tomatoes
2 tablespoons minced celery
4 teaspoons minced pimiento-stuffed green olives
1 tablespoon fresh lemon juice
1 teaspoon vodka

24 tiny celery-leaf sprigs (from the heart) for garnishing


    Put the eggs in a nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat, then reduce the heat and simmer the eggs for 10 minutes. Remove from the heat and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

    Cut the eggs in half lengthwise and transfer the yolks to a bowl. Set the egg white halves on a platter, cover, and refrigerate.

    With a fork or potato masher, mash the yolks to a smooth consistency. Mix in the mayonnaise, salt, horseradish, celery seed, Worcestershire, and Tabasco until smooth. (You can also do this in a mixing bowl with a whip attachment.)

    Spoon the mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the egg white halves.

    To make the topping, mix the tomatoes, celery, olives, lemon juice, and vodka in a small bowl. Top each egg half with about 1 teaspoon of the mixture, then garnish each with a tiny celery sprig.