Recipe courtesy of The Kitchen

Bloody Mary Deviled Eggs

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 12 servings
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Special equipment:
a pastry bag
  1. 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.
  2. 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.

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