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Bloody Mary Deviled Eggs

Source of Recipe


Kathy Casey






List of Ingredients



• 1 dozen hard cooked eggs
  
• 1/2 cup mayonnaise (or reduced-fat mayonnaise)
  
• 1/2 tsp salt
  
• 1 Tbsp prepared horseradish
  
• 1/4 tsp celery seed
  
• 1 tsp Worcestershire sauce
  
• 1/2 tsp Tabasco sauce
  
• .
  
• -- Topping --
  
• 1/2 cup (1/4-inch dice) tomatoes
  
• 2 Tbsp minced celery
  
• 4 tsp minced, pimiento-stuffed green olives
  
• 1 Tbsp fresh lemon juice
  
• 1 tsp vodka
  
• 24 tiny celery-leaf sprigs (from the heart)
  






Instructions



1. Cut the hard-cooked eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate.
   
   
2. Mash the egg yolks to a smooth consistency with a fork or potato masher. 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 yolk mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the egg white halves.
   
   
3. To make the topping: In a small bowl, mix together the tomatoes, celery, olives, lemon juice and vodka. Top each egg half with about 1 teaspoon of this mixture, then garnish each with a tiny celery-leaf sprig.
   
   Makes 24 stuffed eggs.