Description
Bloody Mary Deviled Eggs with bacon, cornichons, Old Bay and celery are a fun twist on classic deviled eggs. A delicious spring appetizer!
Yield: 4servings | Serving Size: 2halves
Ingredients
4largehard boiled eggs
2tablespoonslight mayonnaise
1teaspoonDijon mustard
½teaspooncornichon pickle juice
¼teaspoonkosher salt
⅛teaspoonblack pepper
2-3tablespoonsOld bay seasoning
2slicesturkey bacon
4cornichon, halved
1stalk celery, thinly sliced
Instructions
- Hard boil the eggs using this stove top hard boiled eggs recipe or this instant pot hard boiled eggs recipe.
- While the eggs cook, saute the bacon in a skillet until crisp. Set aside on paper towels.
Peel and cut the eggs in half lengthwise. Remove yolks and put them in a bowl.
- Sprinkle the old bay on a plate & dip the flat surface of each egg white in the seasoning or just sprinkle on top.
- Add mayonnaise, mustard, pickle juice, salt and pepper to the yolks and mash.
- Transfer the yolk mixture to a plastic bag, snip the corner and pipe into the egg whites.
Top eggs with a torn piece of turkey bacon, half a pickle & a slice of celery.
Last Step:
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Notes
- Blend the yolk mixture for a super smooth consistency
- Skewer the garnish components on a toothpick to give it a classic Bloody Mary plating
Nutrition
Serving: 2halves, Calories: 113kcal, Carbohydrates: 1.5g, Protein: 9g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 197.5mg, Sodium: 1289.5mg, Fiber: 0.5g, Sugar: 1g
