Boil the eggs for 12 minutes. Then place them into a bowl of ice water. Mix the eggs around until they have completely cooled. While the eggs cook, fry up the bacon until crispy.
Peel the cooled eggs and slice them in half length wise. Remove the egg yolks from the whites and place them in a bowl.
Ad the mayonnaise, horseradish, tomato juice, hot sauce and salt to the bowl with the egg yolks. Mix until smooth. (Using a food processor is handy for this)
In a small bowl add the bloody mary seasoning. Then dip the cut side of the egg white halves in the spice mix and place them spice side up onto a plate.
Next fill a pipping bag or ziplock bag (with the corner cut off) with the egg yolk mixture and pipe it into the yolk holes of the spiced egg whites. Then slice the cooked bacon into 12 pieces. Garnish the finished deviled eggs with a celery leaf and a piece of the bacon. Keep in the refrigerator until ready to serve.