Bloody Mary Deviled Eggs
These delicious bite-size morsels are a staple at many gatherings, probably because they’re very simple to make and always a crowd pleaser! Their creamy texture and familiar flavor is comforting. That being said, it’s time for change! These are Bloody Mary Deviled Eggs.
Graham R. and his dog, Carl
Graham R. and his dog, Carl
Recipe - Heinen's of Rocky River
Bloody Mary Deviled Eggs
Prep Time15 Minutes
Servings24
Cook Time12 Minutes
Ingredients
12 Heinen’s cage free eggs
1/4 cup mayo
1 Tbsp. horseradish
1 garlic clove, mashed
1 Tbsp. tomato paste
2 tsp. hot sauce
Juice of 1/2 lemon
1 tsp. celery salt
Salt, to taste
Pepper, to taste
2 pieces Heinen’s CARE Certified thick cut bacon, cooked and crumbled
3 tsp. Old Bay seasoning
Celery leaves, for garnish
Directions
- Cook the bacon following your desired method. Crumble and set aside.
- Gently add the eggs to a pot and cover them with about an inch of water. Bring to a boil. When the water starts to boil, cover the eggs and turn off the heat. Leave for 12 minutes, then remove the eggs from the water and place them directly into an ice bath.
- Once the eggs have cooled, peel them. The eggs can be made in advance, if desired.
- Cut the eggs in half and remove the yolks. Place the yolks in a large bowl and add the mayo, horseradish, tomato paste, lemon juice, hot sauce and celery salt. Mix well. Taste and add salt and pepper to your preference, starting with a tsp. of each.
- Place the mixture into a piping bag. If you don’t have a piping bag, use a plastic Ziploc bag and cut a large hole in one of the corners. Set aside.
- Sprinkle the Old Bay seasoning onto a plate. Dip the rim of the egg whites into the seasoning.
- Transfer the rimmed eggs to a plate and pipe the deviled yolk mixture into the center.
- Garnish with a sprinkle of crumbled bacon and a celery leaf. Enjoy!
15 minutes
Prep Time
12 minutes
Cook Time
24
Servings
Directions
- Cook the bacon following your desired method. Crumble and set aside.
- Gently add the eggs to a pot and cover them with about an inch of water. Bring to a boil. When the water starts to boil, cover the eggs and turn off the heat. Leave for 12 minutes, then remove the eggs from the water and place them directly into an ice bath.
- Once the eggs have cooled, peel them. The eggs can be made in advance, if desired.
- Cut the eggs in half and remove the yolks. Place the yolks in a large bowl and add the mayo, horseradish, tomato paste, lemon juice, hot sauce and celery salt. Mix well. Taste and add salt and pepper to your preference, starting with a tsp. of each.
- Place the mixture into a piping bag. If you don’t have a piping bag, use a plastic Ziploc bag and cut a large hole in one of the corners. Set aside.
- Sprinkle the Old Bay seasoning onto a plate. Dip the rim of the egg whites into the seasoning.
- Transfer the rimmed eggs to a plate and pipe the deviled yolk mixture into the center.
- Garnish with a sprinkle of crumbled bacon and a celery leaf. Enjoy!
