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Appetizers | |
| 12 Large Eggs 1/4 c. mayonnaise 1 tbsp. tomato paste 1 tbsp. horseradish Juice of 1/2 a lemon 2 tsp. hot sauce 1 tsp. celery seed Kosher salt Freshly ground black pepper 2 tbsp. old bay seasoning Pickled Coins, for garnish Celery leaves, for garnish | |
| Place eggs in a large pot and cover with about an inch of water. Place pot on stove and bring to a boil. Turn off heat and cover with lid. Let sit for 11 minutes. Using a slotted spoon, remove eggs from pan and place in a bowl of ice water. When cool enough to handle, peel eggs, then cut eggs in half. Scoop yolks out and place in a medium bowl. To bowl with yolks, add mayonnaise, tomato paste, horseradish, lemon juice, hot sauce, and celery seed and mix until well combined. Season with salt and pepper. Transfer to a piping bag. Place old bay seasoning on a small plate and press cut side of eggs into seasoning. Place eggs on a plate and pipe filling onto each egg. Top with a pickle slice and celery leaves as garnish. | |
Unrated | |
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