15 Minute Recipe: Easter Appetizer
Enjoy a boozy bunny brunch with these devilishly good Bloody Mary Deviled Eggs
No need to go on an easter egg hunt this year, the Easter Bunny is bringing this devilishly good recipe straight to you! Try our Bloody Mary Deviled Eggs to enjoy your Quarter To Five during a boozy bunny brunch this Sunday.
- 12 large eggs
- 1/2 c. mayonnaise
- 1 tbsp. tomato paste
- 1 tbsp. horseradish
- 2 tbsp. lemon juice
- 1 tsp. hot sauce
- 1 tsp. Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. old bay seasoning
- 5 slices of crispy bacon
- Mini dill pickles
- Celery leaves, for garnish
Place your eggs in a pot and cover with an inch or two of salted water and bring to a boil on the stove. Let sit for 10 minutes. Then, remove eggs and place in a bowl of ice water to chill.
Once the eggs are cooled enough, peel and cut eggs into halves. Next scoop out the yolks and set aside in a separate, medium sized bowl.
Combine yolks, mayonnaise, tomato paste, horseradish, lemon juice, hot sauce, Worcestershire sauce, salt and pepper until well mixed. At this point, if you’re fancy, you can transfer your mixture to a piping bag. If you’re like us, you can set aside and spoon-scoop later.
Pour your old bay seasoning on a small plate and press the cut side of eggs into seasoning to create your Bloody Mary base. Place eggs on whatever plate your heart desires and pipe or scoop your filling onto each egg.
Slice, dice or cut your mini dill pickles to top the eggs, then add celery leaves for your garish. Et voilà! Completed in 15 minutes or less, you’ll have more time for the things that matter this holiday (chocolate), and sipping on a refreshing Coors Light!