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Bloody Mary Deviled Eggs bring a bold and zesty twist to a classic appetizer, perfect for brunch gatherings, game day spreads, or holiday parties. These eggs are infused with the tangy, spicy flavors of a Bloody Mary cocktail, making them a showstopper on any appetizer tray. With their vibrant taste and easy preparation, they’ll be a favorite among your guests in no time.
Deviled eggs are a remarkably versatile appetizer, offering endless possibilities for customization to suit any occasion. Their creamy filling can be flavored with everything from classic mustard and paprika to bold ingredients like sriracha, pesto, Mexican street corn, or even smoked salmon. You can garnish them simply with a sprinkle of herbs or elevate them with creative toppings like crispy bacon, pickled jalapeños, or caviar.
Helpful Tips
- Season to Taste: Adjust the spice level to suit your guests by adding more or less hot sauce or horseradish. Start mild and let guests add heat with a sprinkle of chili flakes.
- Garnish Like a Pro: Top each deviled egg with a small slice of celery, an olive, or a piece of pickled asparagus to give them the full Bloody Mary vibe.
- Prepare Ahead: Make the filling in advance and keep it refrigerated in a piping bag. Assemble the deviled eggs just before serving for maximum freshness.
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Bloody Mary Deviled Eggs
Ingredients
- 6 hard boiled eggs
- 2 tablespoons (30 ml) mayonnaise
- 1/2 tablespoon (8 g) tomato paste
- 1/2 tablespoon (7 ml) lemon juice
- Dash of Worcestershire sauce
- 1/2 teaspoon (3 g) celery salt
- 2 tablespoons (8 g) Tajin or Old Bay Seasoning
- 3 cocktail pickles sliced
- 2 slices cooked bacon cut into 1/2” pieces
- Celery leaves for garnish
Instructions
- Bring a large pot of water to a boil then add the eggs and cook for 12 minutes. Transfer the eggs to an ice bath and cool completely, then peel and slice in half.
- Remove the yolks and place in a mixing bowl. Add the mayo, tomato paste, lemon juice, Worcestershire sauce, and celery salt. Mash until smooth.
- Transfer mixture to a pastry bag with a small star tip.
- Pour the Tajin or Old Bay Seasoning onto a plate. Dip the eggs into the seasoning until well coated on top.
- Pipe the filling into each egg. Top with a pickle, bacon piece, and celery leaves.
Video
Notes
- Adjust the spice level to suit your guests by adding more or less hot sauce or horseradish. Start mild and let guests add heat with a sprinkle of chili flakes.
- Top each deviled egg with a small slice of celery, an olive, or a piece of pickled asparagus to give them the full Bloody Mary vibe.
- Make the filling in advance and keep it refrigerated in a piping bag. Assemble the deviled eggs just before serving for maximum freshness.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
