Holiday shopping volume & winter weather have created some delivery delays. Your patience is appreciated.

Hello Guest  |  Login   |   View Bag

Expert Advice

Bloody Mary Deviled Eggs

Bloody Mary Deviled Eggs

Susan Maria Nunziato Leach  /  11/25/2019  /  Facebook  /  Twitter  / 

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!

Ingredients

  • 6 large eggs - cover in water in heavy saucepan, bring to boil, cook 2 minutes, cover and remove from heat, in 15 minutes, drain, cool, peel.
  • 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

Instructions

  • 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.