I'm not sure what it is about this time of year that always gets me thinking about appetizers. Maybe it's all the holidays and parties going on. Of course, I'm always one that's ready to go big or go home; thinking outside of the box and keeping things new and exciting in the world of food. So, here we go!
It's no secret that deviled eggs are one of my favorite appetizers. They're easy, can be elegant or down-home, and are extremely versatile. Plus, who doesn't enjoy finger foods? That being said, you can't go around plain ole' jane ole' deviled eggs. At least, not around me. I'm always trying to think up fun ways to put a twist on this old comfort food classic.
Last year, I was all about these Skinny Avocado Deviled Eggs, and there were also this Skinny Buffalo Blue Cheese Deviled Eggs too. This time around I had brunch on the mind, and what goes better with brunch than a good bloody marry? Tada! I give to you Skinny Bloody Mary Deviled Eggs!
These deviled eggs are filled with all the flavors that you know and love from a traditional bloody marry... With the exception of, you know, the alcohol. I know, I know, boohoo. Instead, I've incorporated horseradish sauce, tomato, paprika, and some celery leaves. They are a perfectly pop-able bite of deviled eggs with a bloody mary twist that is sure to impress any bloody mary lover.
Yum! These deviled eggs are definitely ones of interest, and are always a show-stopped among any appetizer spread. I served mine along with sliced celery, tomatoes, stuffed olives and baby pickles because that's just how you do a bloody mary. But, feel free to serve them up however you please. Even if it is along side an actual bloody mary.
This will definitely be a holiday brunch must!
Skinny Bloody Mary Deviled Eggs
Servings: 12 • Size: 1 Deviled Egg • Calories: 40.6 • Fat: 2.6 g • Saturated Fat: 0.5 • Carb: 0.9 g • Fiber: 0.1 g • Protein: 3.4 g • Sugar: 0.5 g • Sodium: 67.9 mg
6 Hardboiled Whole Large Eggs, Shelled
1 Tbsp. Tomato Paste
2 Tbsp. Plain Fat Free Greek Yogurt
1 Tbsp. Light Mayonnaise
2 Tsp. Horseradish Sauce
Paprika (Optional Garnish)
Celery Leaves (Optional Garnish)
Salt & Pepper to Taste
Carefully scoop out the yolks of the cooked eggs.
Pro Tip: Eggs are more easily peeled while still warm and closer to their expiration date.
Beat together the yolks, 1 Tbsp. Tomato Paste, 2 Tbsp. Plain Fat Free Greek Yogurt, 1 Tbsp. Light Mayonnaise, and 2 Tsp. Horseradish Sauce until smooth and creamy.
Spread some paprika or spiced seasoning on a plate and place the eggs face down into the seasoning to rim them with the seasoning if desired.
Dust off loose seasoning and line up in a deviled egg dish or plate.
Fill the centers of the eggs with the whipped mixture and top with a celery leaf if desired.
Place in the refrigerator to cool before serving. Enjoy!