Deviled Eggs Bloody Mary-Style
Food and Drink

Excerpted from Southern My Way, by Gena Knox, photography by Erica George Dines. Copyright 2010 Gena Knox Media, LLC

Deviled Eggs Bloody Mary-Style

"Bloody Marys and deviled eggs are natural brunch partners, so it makes perfect sense to combine them into one delicious dish."

Prep Time: 15 minutes Cook Time: 10 minutes Yields: 12 eggs


6 fresh eggs

3 tablespoons regular or light mayonnaise

1 tablespoon finely chopped celery

2 teaspoons horseradish

1 1/2 tablespoons chopped, oil-packed sun-dried tomatoes

1/2 teaspoon Worcestershire sauce

1/2 teaspoon celery salt

Tabasco sauce to taste

1/2 cup sliced pimento-stuffed green olives for garnish

First, place eggs in stockpot, and add enough water to cover 1 inch above them. Bring water to a boil, remove from heat, cover and let sit for 10 minutes. Remove eggs and plunge in ice water to cool. Peel, cut in half and remove yolks, leaving the whites intact. Place yolks in a mixing bowl.

Next, using the back of a fork, mash yolks with mayonnaise until combined. Stir in celery, horseradish, tomatoes, Worcestershire, celery salt and Tabasco. Season to taste with black pepper.

Last, mound the yolk mixture in each egg white and garnish with olive slices.