Bloody Mary Deviled Eggs
Bloody Mary deviled eggs have a creamy tomato and pickle yolk filling, seasoned rims and loaded garnishes of bacon, pickles and celery.
Servings: 24
Equipment
Ingredients
- 12 eggs large
- ½ to 1 Cup slaw dressing Marzetti's or similar
- 1 Tablespoon pickle juice
- ½ Tablespoon steak sauce
- ½ Tablespoon tomato paste
- 1 Teaspoon garlic paste
- 1 Teaspoon black pepper coarsely ground
- ½ Teaspoon celery salt
- 1 red onion diced
- 2 Stalks celery diced
For the Egg Rims
- 2 Tablespoon lemon juice
- 2 Teaspoon paprika
- 3 Teaspoon celery salt
To Garnish
- 2 Tablespoon bacon bits
- 3 pickles small, diced
- celery leaves
Instructions
Prepare the Eggs
- Carefully place eggs into a stock pot. Fill with cold water until the eggs are just covered.
- Bring to a rolling boil over medium heat. As soon as the water starts boiling, cover and remove from heat. Keep covered for 6 minutes.
- Meanwhile, prepare an ice bath. Fill a bowl with cold water and plenty of ice.
- After 6 minutes remove the eggs from the water and immediately submerge in the ice water. Let cool for 4 to 6 minutes.
- Tap each egg on a hard surface, then gently roll against the surface under the palm of your hand to break apart the shell. Carefully remove the shell (I find it easier to do this under running cold water).
- Once the eggs are peeled and rinsed, slice them in half lengthwise and carefully remove the yolks.
- Place eggs onto a baking sheet cut side up.
Make the Egg Rims
- Prepare seasonings for the egg rims. Add lemon juice to a small bowl. Combine celery salt and paprika in a small bowl or ramekin and spread evenly onto a plate.
- Dip the cut side of the eggs into lemon juice, then into the celery salt/paprika mix. Place back onto the baking sheet.
Add the Filling
- Start with ½ Cup slaw dressing and add it to the egg yolks with the pickle juice, steak sauce, tomato paste, garlic paste, black pepper, celery salt, red onion and diced celery. Mash well, adding more slaw dressing as needed until the filling is creamy.
- Add to a piping bag and pipe into each egg.
Garnish and Chill
- Add a pinch of bacon bits over each egg, a slice of pickle, and celery leaf as garnish. Refrigerate at least 20 minutes before serving.
Notes
Taste the filling before piping: Slaw dressings vary in sweetness and tanginess. If yours makes the filling sweeter than you'd like, add a little horseradish, hot sauce or extra pickle juice to balance it.
Add the dressing gradually: The recipe gives a range of ½ to 1 Cup for a reason. Start with less and add more until the filling has the consistency and flavor you want.
Dice the vegetables finely: Small pieces of onion and celery give you crunch without clogging the piping bag.
Don't overdo the lemon juice: You only need enough on the edge of the egg white to make the paprika and celery salt stick.
Use a piping bag: It makes filling the eggs quicker and neater. A Ziploc bag with one corner snipped off works too.
Add the dressing gradually: The recipe gives a range of ½ to 1 Cup for a reason. Start with less and add more until the filling has the consistency and flavor you want.
Dice the vegetables finely: Small pieces of onion and celery give you crunch without clogging the piping bag.
Don't overdo the lemon juice: You only need enough on the edge of the egg white to make the paprika and celery salt stick.
Use a piping bag: It makes filling the eggs quicker and neater. A Ziploc bag with one corner snipped off works too.
Nutrition
Calories: 81kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 555mg | Potassium: 68mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 0.5mg
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