Sipping a Bloody Mary on a hot Mississippi day is an experience of true southern caliber. Try these deviled eggs for a spring-y take on the classic.
Bloody Mary Deviled Eggs
- 1 dozen eggs
- 1/3 cup mayonnaise
- 1 tablespoon tomato paste
- 1 tablespoon mustard, heaping
- 1/8 teaspoon celery salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Tabasco sauce, to taste
- Baby dill pickles, sliced
- 3 tablespoons Old Bay seasoning
- In a large pot, cover the eggs with water and place on high heat. When boiling, turn off the heat, cover, and let sit for 10 minutes.
- Transfer eggs to an ice bath.
- Peel eggs, slice in half, and extract the hard yolks.
- Use a zester or a very fine grater to grate the yolks into a small bowl. If there are egg white halves with excessive impurities from peeling, grate them in with the yolks.
- Add mayonnaise, mustard, tomato paste, and all spices, combine with a fork.
- Add Tabasco sauce to taste.
- On a plate, pour Old Bay seasoning, dip open-facing egg white halves.
- Pipe yolk filling into each egg half.
- Garnish with a slice of baby dill pickle.