It's been a while since I updated my blog, but lately I have been feeling inspired again! These eggs are spicy and delicious, I highly recommend.
Last Friday I did a Cabi party at a friend's house and she did these marvelous Bloody Mary Deviled Eggs. Now, I am not always a fan of Deviled Eggs, but these were fantastic. I knew I had to make them for a family function today! Here's the link I used, but I did take some poetic license and change up a couple things.
One note, without getting into the Mayo vs. Miracle Whip debate... if you like your eggs sweeter you can use Miracle Whip, but if you want tangy/no sweetness, then use mayo.
These eggs went really, really fast at the function today. Someone people weren't paying attention and did not get one. LOL!
I forgot to picture the Old Bay Seasoning below...
Make 24 pieces
Ingredients:
Garnish Ideas:
In the bowl with yolks, add mayonnaise, tomato paste, horseradish, lemon or pickle juice, hot sauce, and celery salt and mix until well combined (I had to use my stick blender to get them smooth, but people probably won't care if they are lumpy). Season with salt and pepper. Transfer to a piping bag.
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Last Friday I did a Cabi party at a friend's house and she did these marvelous Bloody Mary Deviled Eggs. Now, I am not always a fan of Deviled Eggs, but these were fantastic. I knew I had to make them for a family function today! Here's the link I used, but I did take some poetic license and change up a couple things.
One note, without getting into the Mayo vs. Miracle Whip debate... if you like your eggs sweeter you can use Miracle Whip, but if you want tangy/no sweetness, then use mayo.
These eggs went really, really fast at the function today. Someone people weren't paying attention and did not get one. LOL!
I forgot to picture the Old Bay Seasoning below...
Make 24 pieces
Ingredients:
12 eggs, hard-boiled
1/3-1/2 cup mayo
1 Tbsp tomato paste
1 tbsp. horseradish
Juice of 1/2 a lemon, or 1 1/2 Tbsp pickle juice
2 tsp. hot sauce
1/2 tsp. celery salt
Salt to taste
Freshly ground black pepper
2 tbsp. old bay seasoning
Pickled Coins, sliced olives and/or capers, for garnish
Celery leaves
Place eggs in a large pot and cover with about an inch of
water. Place pot on stove and bring to a boil. Turn off heat and cover with
lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and
place in a bowl of ice water. OR, use my link on Perfect Hardboiled Eggs
When cool enough to handle, peel eggs. If possible at this
point after the eggs are peeled, refrigerate the eggs for a couple hours or
overnight. Sometimes if the eggs are a
little warm, the egg whites can break or split. When chilled, cut eggs in half.
Scoop yolks out and place in a medium bowl.
In the bowl with yolks, add mayonnaise, tomato paste, horseradish, lemon or pickle juice, hot sauce, and celery salt and mix until well combined (I had to use my stick blender to get them smooth, but people probably won't care if they are lumpy). Season with salt and pepper. Transfer to a piping bag.
Place old bay seasoning on a small plate and press cut side
of eggs into seasoning. Place eggs on a plate and pipe filling onto each egg.
Top with a pickle or olive slice and celery leaves as garnish.
Don’t have any Old Bay seasoning? Here’s a recipe that is pretty close!
Ingredients
2 tablespoons celery salt
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 pinch dry mustard
1 pinch ground nutmeg
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