Bloody
Mary
Eggs
• 12 large eggs
• 1/4 cup mayonnaise
• 1 TBS tomato paste
• 1 TBS horseradish
• Juice of 1/2 a lemon
• 3 tsp. Tabasco
• 1 tsp. celery seed
• Kosher salt
• Freshly ground black pepper
• 1/4 tsp. Old Bay seasoning
Place eggs in a pot and cover with
cold water. Turn the heat on high
until water begins to boil, then cover
and turn the heat to low. Cook for 1
minute. Remove from heat and leave
covered for 12-14 minutes. Put eggs
in a bowl of ice water for 15 minutes.
Crack egg shells. Rinse the peeled
eggs under cold running water. Slice
in half lengthwise. Remove yolks into
a bowl and put the whites in clean
cool water. (This helps get all of the
excess yolk off of the whites) Once
finished, place the whites on a paper
towel lined baking sheet pan face
down to dry.
Add mayonnaise, tomato paste,
horseradish, lemon, Tabasco, celery
seed, Old Bay, salt and pepper to the
yolks. Blend everything until smooth.
Pour a few tablespoons of old
bay on a small plate. Dip the whites
in extra Old Bay before piping the
filling in. Garnish with olives and
bacon
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