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