Bloody Mary Deviled Eggs

Deviled Eggs are a staple at any Southern table. Especially on Easter Sunday. You wanna know what else is a staple at my table? A Bloody Mary. Bloody Marys have a dear place in my heart and also in my belly. So, why not combine the two and have the best of both worlds! The result is an egg so devilish, you may just have to repent. For a fun twist, serve them on mini skewers with olives, pickled okra, cocktail onions, or bacon. 

RECIPE: Makes 16 servings

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8 large eggs

1 tablespoon mayonnaise

1/4 teaspoon horseradish

1/2 teaspoon spicy brown mustard

1/2 teaspoon celery salt

1/4 teaspoon apple cider vinegar

1/4 teaspoon smoked paprika

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1 teaspoon chopped olives

3-4 drops red food coloring

Scallions for garnish

METHOD: 

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1. Boil eggs by placing in a large sauce pot just covered with water. Bring to a boil over medium-high heat. When a boil is reached; cover and turn heat off. Allow to sit, covered for 12 minutes. Remove from range and allow to cool. Peel eggs carefully.

2. Cut the peeled eggs into halves and transfer yolks to a medium sized bowl. Combine all ingredients, and stir until mixture is light and fluffy.

3. Place the egg mixture in a small freezer bag. Remove any air, and cut a small hole into one corner. Pipe the contents into the egg halves. Garnish with scallions and a sprinkle of paprika.