Bloody Mary Deviled Eggs
Pure Genius I tell ya!
A fantastic idea from Admin Matt Frassica that I had to immediately whip up. THESE ARE DELICIOUS... Old Bay is a seafood seasoning that is not hot, nor is it salty, but it sure is full of sweet spicy kapow. The horseradish, Worcestershire sauce and tomato paste provide the other base elements of Bloody Mary flavor.
This will be the first dish to empty at your Thanksgiving feast! Yet these are bariatric friendly and will keep you full for hours. Try them!
If you have ever struggled with peeling eggs after boiling only to have them look like you rolled them down the gravel driveway, learn the foolproof method taught to me by none other than my Aunt Gail. Click for Aunt Gail's Secret for Hard Boiled Eggs.
- 6 large hard boiled eggs, peeled
- Old Bay Seasoning - about 1/4 cup poured onto plate
- 1 teaspoon tomato paste
- 3 tablespoons Best Foods mayonnaise or you could use Fage Total Greek yogurt
- 1 teaspoon creamed horseradish
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- a few grind of black pepper
- celery pieces, either small leaf portions, or a thin slice of a stalk (keep celery pieces thin and easy to chew along with the egg)
- olive or pickle slices
- small shrimp
- Cut eggs in half, remove yolks to a wire sieve, and press through for a fine texture.
- Carefully dip cut edge of each egg into the Old Bay and arrange on platter.
- Add tomato paste, mayonnaise, horseradish,Worcestershire, Tabasco, and black pepper to the egg yolks and blend until smooth.
- Transfer to a baggie and cut off the corner to pipe each egg half with yolk mixture.
- Dress each half with a bit of celery, a piece of pickle or even a small shrimp. Chill before serving.