Crabby Bloody Mary Deviled Eggs

By Tbird

Horseradish, Worcestershire, Tabasco, and celery seed really give a Bloody Mary flavor to this egg appetizer. The addition of crab brings is all together.

Ingredients

• 1 Dozen Hard Cooked Eggs, peeled
• 1/2 cup Regular Mayonnaise
• 1 Tbsp Prepared Horseradish
• 1/2 tsp Salt
• 1/4 tsp Celery Seed
• 1 tsp Worcestershire Sauce
• 1/2 tsp Tabasco Sauce
• 1/2 cup 1/4" Inch Dice Tomatoes
• 2 Tbsp Minced Celery
• 4 tsp Minced Pimiento Stuffed Green Olives
• 1 Tbsp Fresh Lemon Juice
• 1 tsp Vodka
• 24 Cooked & Shelled Pieces Crab Meat
• 24 Tiny Celery Leaf Sprigs, from heart

Preparation

Step 1

Cut eggs in half lengthwise and remove yolks to a mixing bowl. Set egg white halves on a platter, then cover and refrigerate. In a small bowl, mash yolks until smooth with fork or potato masher. Mix in mayonnaise, horseradish, salt, celery seed, Worcestershire, and Tabasco until smooth. Spoon yolk mixture into a pastry bag fitted with plain or large star tip, then pipe mixture evenly into egg white halves. In small bowl, mix together tomatoes, celery, olives, lemon juice, and vodka. Top each egg half with about 1 teaspoon of the mixture, then garnish each with a piece of crab meat, and a tiny celery leaf sprig. Refrigerate until ready to serve.