Inspired appetizers start with hard-boiled eggs and finish with a creative twist. Spicy Hungarian paprika and horseradish shine against sweet tomato flavor and sea salt for a familiar flavor profile – a Bloody Mary! Garnish with celery leaves and get to brunching.
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.
To hard cook eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.
For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.
Smoky Bloody Mary Deviled Eggs: Use McCormick Gourmet™ Smoked Paprika in place of the Hot Hungarian Paprika.