Bloody Mary Deviled Eggs

Bring a large pot of water to a boil, and add the white vinegar and 2 teaspoons of Kosher salt. (The vinegar and salt make peeling easier!) Then, use a slotted spoon to gently lower the room-temperature eggs into the boiling water. Boil for 30 seconds, and then reduce the heat to a simmer. Cover and simmer the eggs for 11-12 more minutes.

Meanwhile, fill a large bowl with ice water. Once the eggs are finished cooking, use a slotted spoon to transfer them from the simmering water to the ice water. Let them cool for 15 minutes to keep them from cooking further.

Working one at a time, gently crack and peel each hard-boiled egg. The egg shells should remove easily, but if not, peel them in a bowl of room-temperature water. (This helps so much!) Refrigerate the eggs in an airtight container until they're completely cold.

Cut each hard-boiled egg in half vertically. Use a spoon to scoop the egg yolks into a medium bowl. Set the egg whites aside for later.

To the bowl of egg yolks, add the mayonnaise, tomato paste, lemon juice, cornichon/pickle juice, hot sauce, Worcestershire sauce, celery salt, smoked paprika, garlic powder, and black pepper, to taste. Use a potato masher or the tines of a fork to mash the mixture until it's completely smooth. (You can also use a hand mixer.) Taste and add salt, pepper, or other seasonings, as needed.

Evenly pour the Blood Mary seasoning, Cajun seasoning, Old Bay, or Tajin onto a small plate. Then, dip the cut side of each egg white into the seasoning to create a "rim". Place the egg whites cut side up on a serving platter.

Use a rubber spatula to spoon the filling into a piping bag fitted with a tip. (Alternatively, you can use a zipper bag with the tip cut off.) Evenly pipe the filling into the center of each egg white.

Garnish the deviled eggs with crumbled bacon, sliced cornichons, celery, herbs, or any other toppings that you like. Or, set the toppings out and let your guests create their own deviled eggs. Serve immediately and enjoy!