Bloody Mary Deviled Eggs

Mar 5, 2003

Makes 24 stuffed eggs

- 1 dozen Perfect Hard Cooked Eggs (See other recipe.)
- ½ cup mayonnaise or reduced-fat mayonnaise
- ½ teaspoon salt
- 1 tablespoon prepared horseradish
- ¼ teaspoon celery seed
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Tabasco sauce

Topping:

- ½ cup (¼-inch dice) tomatoes
- 2 tablespoons minced celery
- 4 teaspoons minced, pimento-stuffed green olives
- 1 tablespoon fresh lemon juice
- 1 teaspoon vodka
- 24 tiny celery-leaf sprigs (from the heart)

1. Cut the hard-cooked eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

2. Mash the egg yolks to a smooth consistency with a fork or potato masher. Mix in the mayonnaise, salt, horseradish, celery seed, Worcestershire and Tabasco until smooth. (You can also do this in a mixing bowl with a whip attachment.)

3. Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the egg white halves.

4. To make the topping: In a small bowl, mix together the tomatoes, celery, olives, lemon juice and vodka. Top each egg half with about 1 teaspoon of this mixture, then garnish each with a tiny celery-leaf sprig.