Description
Tangy and spicy deviled eggs inspired by the flavors of a classic Bloody Mary.
Ingredients
- 12 large eggs, room temperature
- 1/2 cup mayonnaise
- 2 tbsp plain yogurt
- 2 tsp tomato paste
- 1 tbsp fresh lemon juice
- 1 tsp soy sauce
- 1 tsp prepared horseradish
- 1-2 tsp hot sauce (adjust to taste)
- 1/2 tsp smoked paprika, plus extra for garnish
- 1/4 tsp celery seed
- 2 tbsp finely chopped celery
- 2 tbsp finely chopped pickled jalapeños or sweet pickles
- Salt and freshly ground black pepper to taste
- Garnishes: small celery leaves, capers, or thin strips of roasted red pepper
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by an inch.
- Bring to a rolling boil, switch off the heat, and cover. Let sit 10–12 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel and halve lengthwise.
- Remove yolks into a bowl and mash until smooth.
- Add mayonnaise, yogurt, tomato paste, lemon juice, soy sauce, horseradish, hot sauce, smoked paprika, and celery seed. Stir until creamy.
- Fold in chopped celery and pickles. Season with salt and pepper and taste — adjusting lemon, hot sauce, or soy sauce as needed.
- Spoon or pipe the filling into egg white halves.
- Sprinkle with smoked paprika and top with celery leaves, capers, or roasted red pepper strips.
- Chill for at least 30 minutes to let flavors meld before serving.
Notes
Use older eggs for easier peeling; consider various garnishes for different presentations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American