Gently drop the eggs into a pot of boiling salted water and boil for 10 minutes.

Use a spoon to scoop the eggs out and place them in a bowl full of ice water to cool down until they are cold enough to handle.

Cut the eggs in half lengthways and then scoop out the yolk

Pop the yolks into a food processor with the mayonnaise, horseradish, Worcestershire sauce, tomato paste, Tabasco, paprika, and salt and pepper. Process the yolk mix until it is completely smooth. If it seems a bit too thick add in a little more mayonnaise.

Scoop the mix into a piping bag.

Dip each egg half into the old bay seasoning on the flat side and lay it on a plate.

Pipe the yolk mix into each egg so that it mounds up a little then add in a celery leaf and a pickle.