Bloody Mary devilled eggs recipe
Created by The Tesco Recipes team
Loaded with tomato purée, hot sauce and garnished with celery, these simple devilled eggs are inspired by the flavours of a classic bloody Mary cocktail. Serve them up at your Christmas party to show you're the host with the most.
See method- Makes 12
- Takes 20 mins
- 51 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
Ingredients
- 6 medium eggs, at room temperature
- 1 tsp tomato purée
- 3 tbsp light mayonnaise
- 1 tsp Dijon mustard
- 1 lemon, zest pared and juiced
- 1½ tsp smoked paprika
- Tabasco, to taste (optional)
- celery sticks (plus leaves), to garnish (optional)
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Shop ingredientsEach serving contains
- Energy
- 210kJ 51.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 0g
of the Reference intake
Carbohydrate 0.7gProtein 3.8gFibre 0.2g
Method
- Pare a piece of zest from the lemon, then slice into 12 very thin pieces and set aside for garnish later.
- Put the eggs in a saucepan, cover with cold water and bring to the boil over a high heat. Once boiling, reduce the heat and simmer for 10 mins. Drain, cool well under cold running water, then peel and slice in half.
- Carefully scoop the yolks into a bowl and add the tomato purée, mayonnaise, mustard, 2 tsp lemon juice, 1 tsp paprika and the Tabasco (if using); season. Mash very well or blitz with a stick blender until smooth. Spoon or pipe (see Cook’s tip) back into the egg whites, then sprinkle over the remaining paprika and extra Tabasco, if you like. Top the eggs with the lemon zest, then garnish with the celery to serve.
- Tip: If you’d prefer to pipe the filling, add 1 tsp olive oil to the mixture and blitz with a stick blender until very smooth. Spoon into a piping bag to fill the egg whites.
- See more Christmas party food recipes
