bloody mary deviled eggs

Close up image white tray with Tabasco flavored stuffed eggs appetizers

Bloody Mary deviled eggs


It is the holidays and I am still testing new and existing recipes for these busy days. This bloody mary deviled eggs are about trending topic on Pinterest. And like last year, I am going to try this out my own way! As usual our catering business makes an existing recipe representable! This recipe is going to be the eye catcher for new years eve! We create several deviled egg recipes the French way. Again for this recipe I don’t use mayonnaise! This is because the filling will use structure!

Don’t you see deviled eggs inmages online and the filling is wet. This comes because the recipe contains too much wet ingredients. We do it the French way with butter and heavy cream. When these ingredients hit the mixer on highspeed, your cream is ready!

Close up image of small tray of stuffed eggs with spicy tabasco hotsauce.

Hard boiled eggs


As you know, for any stuffed egg recipe, you need hard boiled eggs. Online you see videos how to boil eggs! This is in case your eggs will burst during cooking. To keep this more simple, always buy free range eggs and cook them for 11 minutes! Before for you start to cook eggs, use an egg piercer and pierce each egg. This prevent to have burst eggs! The other important thing is after cooking eggs, use only cold tab water. There are videos online where use see how people use ice cubes. This isn’t necessary! When you use cold tab water only, let it rest for about 10 minutes. Then you can beat each egg under water a litle and the egg shell comes of easy!

Duo pin image with hot and spicy stuffed egg appetizers with Tabasco

Cream and spicy


Before you start with this recipe, make sure butter is on room temperature! Heavy cream can come out of the refrigerator or on room temperature. When you first mix butter very fluffy for about 2 minutes, then you can add heavy cream. Mix both ingredients until you see it becomes creamy! Than you can put the yolks in a strainer and sift them above the cream. When you mix this well, the only thing what you have to do is adding flavor. For this recipe I have used Tabasco buffalo to make this spicy. Tabasco has created a few other hotsauce flavors too. You can use them all. Not at the same time off course!

Spicy red colors

As you can see, the colors of these eggs are very red. This is because I have colored the filling with good quality of tomato paste. For this recipe I have used Italian brand “Mutti”, Del monte will be fine too! The cheaper the paste is, the more water you get! That’s what you need to avoid with these eggs. 1 table spoon per 6 eggs give your eggs a beautiful red color. As you can see, the egg white shells have some color too! Use per 6 eggs/12 shells 1 tbsp of ground paprika powder or ground chillie powder. Cayenne pepper will be too much because the filling has tabasco hotsauce.

24 tray of deviled eggs

Serves 4 deviled eggs

bloody mary deviled eggs

7 minPrep Time

11 minCook Time

18 minTotal Time

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Ingredients:

  • 12 free range eggs
  • 1 stick + 3 tbsp (150 gram) butter (on room temperature)
  • 4 tbsp heavy cream 35% fat
  • 3/4 tsp coarse salt
  • 1/2 tsp white ground pepper
  • 2 tsp mustard
  • 1 tbsp worcestershire sauce
  • 2 tsp granulated sugar
  • 2 tsp or 1 tbsp Tabasco hotsauce
  • 2 tbsp tomato paste
  • 2 tbsp ground paprika powder or chillie powder
  • Decoration
  • 10 chopped celery stick leaves or parsely
  • Matouk hotsauce
  • 1 tbsp Little pickles or cornishons
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Directions:

  1. Boil 12 free range eggs for 11 minutes. When boiled empty pan with boiled water and rinse with cold tab water. Leave the eggs in cold waer for about 10 minutes.
  2. peal each egg and cut them in half. Remove the egg yolks and put them in a strainer. Place each egg white shell on a deviled egg plate.
  3. Mix on highspeed, 1 stick + 3 tbsp (150 gram) butter for about 1 minute and 30 seconds. Mix until white and fluffy! Add 4 tbsp heavy cream and mix until incorporated.
  4. Push with your thumb all 12 egg yolks through a strainer above a bowl with fluffy butter cream. This is the way to get lumb free egg yolks! Mix sifted egg yolks with butter cream until incorporated.
  5. Add 3/4 tsp of coarse salt, 1/2 tsp ground white pepper, 2 tsp granulated sugar, 2 tsp mustard, 1 tbsp worcestershire sauce and 2 tbsp tomato paste Mix until all ingredients are incorporated.
  6. Use a small bowl and add 2 tbsp of ground paprika powder or chillie powder. Dip each egg white shell until you see the surface is red of color. Place each egg shell back on a deviled egg plate.
  7. Use a plastic piping bag with 1A Wilton round nozzle. Fill your piping bag with red deviled egg cream and fill each egg shell with cream.
  8. Decorate each deviled egg with small parts of celery stick or parsely leaves and chopped pickles/cornishons.

Notes

When you keep your tray of deviled eggs in the refrigerator, take your tray out 1 hour in advance. You can use more ingredients for decoration. See our other deviled egg recipes. Use a handmixer for this recipe.

Tags

Cuisines
American
Occasions
Christmas
Cocktail Party
Easter
Fourth of July
Halloween
New Year's Eve
Super Bowl
Thanksgiving
Valentine's Day
Wedding
Courses
Appetizer
Brunch
Hors d'Oeuvre
Lunch
Snack
Cooking
Boiling
Diet
Paleo
Vegetarian
Whole 30
Keto
7.8.1.2
79
https://www.food-emporium.com/bloody-mary-deviled-eggs/


Well the recipe is pretty easy to follow. When you decide to make these eggs, please tag us on Instagram @cookiesanddoughemporium. See my recipe below and for more deviled egg recipes, please check on our blog or Pinterest.

Small tray of spicy stuffed eggs with Tabasco buffalo sauce

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