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Bloody Mary Deviled Eggs

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Ingredients

Adjust Servings:
6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
1/4 cup mayonnaise
1 tablespoon pureed sun-dried tomato packed in oil, plus
1/2 teaspoon pureed sun-dried tomato packed in oil
1 tablespoon prepared horseradish
1 teaspoon worcestershire sauce
1 tablespoon chopped celery, including leaves
1/2 teaspoon dijon mustard
1/2 teaspoon celery seed
1/2 teaspoon tabasco sauce (to taste)
1/2 teaspoon vodka (optional)
salt
black pepper
chopped celery, for garnish

Nutritional information

60.8
Calories
39 g
Calories From Fat
4.4 g
Total Fat
1.1 g
Saturated Fat
107.3 mg
Cholesterol
80.3 mg
Sodium
1.9 g
Carbs
0.1 g
Dietary Fiber
0.8 g
Sugars
3.3 g
Protein
387g
Serving Size

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Bloody Mary Deviled Eggs

Features:
  • Gluten Free
Cuisine:

I really liked the concept, but will tweak the recipe next time. I liked the specks of sundried tomatoes and the flavor is reminiscent to a bloody mary. The horseradish though was overpowering at a the recommended amount and the filling was too wet to fill the eggs. I ended up with extra and stuffed some celery sticks. Next time I will try adding the mayo a bit at a time to get a better texture.
Note: I did reduce the recipe to make fewer eggs so the amounts might work better with the full recipe. Thank you for sharing the recipe! I'm glad I tried it!

  • 60 min
  • Serves 3
  • Easy

Ingredients

Directions

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Bloody Mary Deviled Eggs, Inspired by the drink, I really liked the concept, but will tweak the recipe next time I liked the specks of sundried tomatoes and the flavor is reminiscent to a bloody mary The horseradish though was overpowering at a the recommended amount and the filling was too wet to fill the eggs I ended up with extra and stuffed some celery sticks Next time I will try adding the mayo a bit at a time to get a better texture
Note: I did reduce the recipe to make fewer eggs so the amounts might work better with the full recipe Thank you for sharing the recipe! I’m glad I tried it!, Inspired by the drink


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Steps

1
Done

Combine the Mashed Yolks and Mayonnaise; Stir in the Pureed Sun-Dried Tomatoes, Horseradish, Worcestershire Sauce, Celery, Mustard, Celery Seeds, Tabasco, and Vodka.

2
Done

Taste, Then Season With Salt and Pepper.

3
Done

Fill the Whites Evenly With the Mixture and Garnish Each Egg Half With Chopped Celery.

4
Done

Chill Well Before Serving.

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Luke Woods

Grill guru known for cooking up tender and flavorful barbecue dishes.

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