Bloody Mary Deviled Egg Shots
Bloody Mary Deviled Egg Shots
Ingredients
For the Deviled Eggs
- 6 hard-boiled eggs, peeled and halved lengthwise
- 1 tablespoon tomato paste
- 1/2 teaspoon garlic, minced
- 1 teaspoon prepared horseradish
- 1/2 teaspoon hot sauce, or to taste
- 1/2 teaspoon Worcestershire sauce
- 3 tablespoons mayonnaise
- 1 teaspoon vodka
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Garnish and Seasoning
- 2 tablespoons Tajín seasoning, or similar chili-lime seasoning
- 1 stalk celery, finely diced
- 3 green olives, pitted and thinly sliced
- 2 lemon wedges, for serving
Instructions
- 1
Carefully halve the hard-boiled eggs lengthwise. Gently scoop out the yolks into a medium-sized mixing bowl or a tall measuring cup, keeping the egg white halves intact.
⏱️ 5 min
- 2
To the egg yolks, add the tomato paste, minced garlic, prepared horseradish, hot sauce, Worcestershire sauce, mayonnaise, vodka, salt, and black pepper.
⏱️ 3 min
- 3
Using an immersion blender, blend the yolk mixture until it is completely smooth and creamy. Alternatively, you can mash the mixture thoroughly with a fork and then whisk vigorously until smooth, though an immersion blender will yield the best consistency.
⏱️ 4 min
- 4
Spread the Tajín seasoning onto a small, shallow plate. Take each empty egg white half and dip its cut rim into the Tajín seasoning, gently twisting to coat the entire edge.
⏱️ 4 min
- 5
Transfer the Bloody Mary yolk mixture into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off). Pipe the mixture back into each seasoned egg white half, creating an attractive mound.
⏱️ 5 min
- 6
Arrange the filled deviled eggs on a serving platter. Sprinkle additional Tajín seasoning over the top of the piped filling. Garnish each deviled egg with a few pieces of finely diced celery and a slice or two of green olive. Serve immediately, accompanied by lemon wedges.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Bloody Mary Deviled Egg Shots
Ingredients
For the Deviled Eggs
- 6 hard-boiled eggs, peeled and halved lengthwise
- 1 tablespoon tomato paste
- 1/2 teaspoon garlic, minced
- 1 teaspoon prepared horseradish
- 1/2 teaspoon hot sauce, or to taste
- 1/2 teaspoon Worcestershire sauce
- 3 tablespoons mayonnaise
- 1 teaspoon vodka
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Garnish and Seasoning
- 2 tablespoons Tajín seasoning, or similar chili-lime seasoning
- 1 stalk celery, finely diced
- 3 green olives, pitted and thinly sliced
- 2 lemon wedges, for serving
Instructions
- 1
Carefully halve the hard-boiled eggs lengthwise. Gently scoop out the yolks into a medium-sized mixing bowl or a tall measuring cup, keeping the egg white halves intact.
⏱️ 5 min - 2
To the egg yolks, add the tomato paste, minced garlic, prepared horseradish, hot sauce, Worcestershire sauce, mayonnaise, vodka, salt, and black pepper.
⏱️ 3 min - 3
Using an immersion blender, blend the yolk mixture until it is completely smooth and creamy. Alternatively, you can mash the mixture thoroughly with a fork and then whisk vigorously until smooth, though an immersion blender will yield the best consistency.
⏱️ 4 min - 4
Spread the Tajín seasoning onto a small, shallow plate. Take each empty egg white half and dip its cut rim into the Tajín seasoning, gently twisting to coat the entire edge.
⏱️ 4 min - 5
Transfer the Bloody Mary yolk mixture into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped off). Pipe the mixture back into each seasoned egg white half, creating an attractive mound.
⏱️ 5 min - 6
Arrange the filled deviled eggs on a serving platter. Sprinkle additional Tajín seasoning over the top of the piped filling. Garnish each deviled egg with a few pieces of finely diced celery and a slice or two of green olive. Serve immediately, accompanied by lemon wedges.
⏱️ 4 min