BLOODY MARY DEVILED EGGS |
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Makes 24
12 EXTRA LARGE EGGS
½ C + 1T MAYO
1 ½ T TOMATO PASTE
2¼ t PREPARED HORSERADISH
3 t LEMON JUICE
2 t HOT SAUCE
¾ t CELERY SEED
KOSHER SALT AND FRESH GROUND BLACK PEPPER, to taste
2 T OLD BAY SEASONING
24 THICK SLICES OF BABY DILL PICKLES, garnish
5 THICK SLICES OF BACON, fried until crisp, cut into 1” pieces, garnish
CURLY PARSLEY, garnish
Place the eggs in a large pot. Cover with water and set over high heat. Bring to a boil and turn off heat. Cover and let sit on hot burner for 11 minutes. Drain the eggs and place them in cold water to cool. Peel the eggs, discard the shell and halve them. Scoop the yolk into a bowl and add the mayo, tomato paste, horseradish, lemon juice, hot sauce, celery seed and combine with a hand mixer until smooth. Season to taste with salt and pepper. Place the old bay seasoning on a plate and press the cut side of each egg into the old bay, covering it with seasoning. Place a dollop of the yolk mixture back into each egg and garnish with a slice of dill pickle, a slice of bacon and a sprig of curly parsley.
12 EXTRA LARGE EGGS
½ C + 1T MAYO
1 ½ T TOMATO PASTE
2¼ t PREPARED HORSERADISH
3 t LEMON JUICE
2 t HOT SAUCE
¾ t CELERY SEED
KOSHER SALT AND FRESH GROUND BLACK PEPPER, to taste
2 T OLD BAY SEASONING
24 THICK SLICES OF BABY DILL PICKLES, garnish
5 THICK SLICES OF BACON, fried until crisp, cut into 1” pieces, garnish
CURLY PARSLEY, garnish
Place the eggs in a large pot. Cover with water and set over high heat. Bring to a boil and turn off heat. Cover and let sit on hot burner for 11 minutes. Drain the eggs and place them in cold water to cool. Peel the eggs, discard the shell and halve them. Scoop the yolk into a bowl and add the mayo, tomato paste, horseradish, lemon juice, hot sauce, celery seed and combine with a hand mixer until smooth. Season to taste with salt and pepper. Place the old bay seasoning on a plate and press the cut side of each egg into the old bay, covering it with seasoning. Place a dollop of the yolk mixture back into each egg and garnish with a slice of dill pickle, a slice of bacon and a sprig of curly parsley.
