Ingredients

• 6 hardcooked eggs (peeled cut in half and yolks mashed in a bowl)
• 14 cup mayonnaise
• 1 tsp Tomato taste
• 1 Tbsp prepared horseradish
• 1 tsp Worcestershire sauce
• 1 Tbsp chopped celery (including leaves)
• 12 tsp Dijon mustard
• 12 tsp celery seed
• 12 tsp Tabasco sauce (taste)
•  2 tsp vodka (optional)
• salt
• black pepper
• Topping:
• 4 Tbsp Tomato Paste
• 1 Tbsp Vodka (optional)
• Dash of Tabasco (or more if you like it spicy)
• chopped celery or celery leaves (garnish)

 Instructions

1. In a mixing bowl smash the yolks, mayonnaise, tomato paste, horseradish, Worcestershire  chopped celery, mustard, celery see and, hot sauce. Transfer to a small plastic bag.  Allow the mixture to sit for 30 minutes for the flavors to meld.  Cut a small corner off and pipe the filling into the egg whites. Keep in the refrigerator.
2. For the topping: In a small saute pan combine the tomato paste,  vodka and hot sauce and season to taste with salt and pepper.  Cook over  medium  heat until bubbly.  The consistency should be that of catsup.  If it is to  thick, use water or vodka to thin.  If it is too thin, continue to cook until it reaches the correct consistency   
3. Cool the sauce to room temperature.  Just before serving, spoon the tomato sauce on top garnish the eggs with celery,  and serve.  
4. The image shows the eggs topped with beef jerky...that was not to my liking.