Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons tomato paste
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon celery salt
- 1/4 teaspoon hot sauce (such as Tabasco)
- Pinch of black pepper
- Celery stalks, for garnish
- Pickled green beans, for garnish
- Lemon wedges, for garnish
- Smoked paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath to cool completely.
- Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- Add mayonnaise, tomato paste, horseradish, lemon juice, Worcestershire sauce, celery salt, hot sauce, and black pepper to the bowl with the egg yolks. Mash with a fork or mix with an electric mixer until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a sprinkle of smoked paprika, a small piece of celery stalk, a pickled green bean, and a tiny lemon wedge on each deviled egg.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For a smoother filling, you can use a food processor to blend the yolk mixture. These deviled eggs are best served chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg