BLOODY MARY DEVILED EGGS

Bloody Mary Deviled Eggs

SPICY BLOODY MARY DEVILED EGGS 

6Servings

6 hard-cooked eggs, peeled

2 tablespoons mayonnaise

2 tablespoons tomato juice

2 teaspoons prepared horseradish

1 teaspoon McCormick Gourmet™ Paprika, Hot Hungarian

1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt

12 small celery leaves

Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

Stir in mayonnaise, tomato juice, horseradish, paprika and sea salt until smooth and creamy.

To rim eggs, place additional paprika on small plate. Dip cut sides of egg white halves into paprika to coat.

Spoon or pipe yolk mixture into egg white halves. Refrigerate 1 hour or until ready to serve. Top each with a celery leaf.