Ingredients
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
Preparation
Step 1Place 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. Step 2Using a slotted spoon, remove eggs from pan and place in a bowl of ice water.Step 3When cool enough to handle, peel eggs, then cut eggs in half. Scoop yolks out and place in a medium bowl. Step 4To 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. Step 5Place 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.
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