Place the eggs in a saucepan and cover them with water. Bring to a boil, then turn off the heat and let them sit for 10–12 minutes. Transfer to ice water and cool completely before peeling.

Peel the eggs carefully and slice them lengthwise. Remove the yolks and place them in a mixing bowl. Arrange the egg whites neatly on a serving platter.

Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, tomato paste, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. Mix until creamy and well combined.

Stir in finely chopped celery and parsley for that signature Bloody Mary crunch and freshness. Taste and adjust seasoning if needed.

Spoon or pipe the yolk mixture back into the egg whites. Sprinkle smoked paprika on top and add a tiny celery leaf or parsley for a beautiful presentation.