Ingredients
Scale
- 12 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons tomato juice
- 1 tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/4 teaspoon celery salt
- Pinch of black pepper
- Garnish: Celery stalks, olives, lime wedges
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let stand for 12-15 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process.
- Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- Mash the yolks with a fork until smooth. Add the mayonnaise, tomato juice, horseradish, Worcestershire sauce, hot sauce, celery salt, and black pepper. Mix well until all ingredients are fully combined and the mixture is creamy.
- Spoon the yolk mixture into the egg white halves. You can use a piping bag for a neater presentation, if desired.
- Garnish with celery stalks, olives, and lime wedges. Serve immediately or chill for later.
Notes
For a milder flavor, reduce the amount of horseradish and hot sauce. These deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days. For an extra touch, sprinkle with smoked paprika or a dash of cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 200mg