Bloody Mary Deviled Eggs
Bloody Mary Deviled Eggs bring a bold and zesty twist to a classic appetizer, with the tangy, spicy flavors of a Bloody Mary cocktail.
Servings: 12 Servings
Calories: 66kcal
Ingredients
- 6 hard boiled eggs
- 2 tablespoons mayonnaise
- 1/2 tablespoon tomato paste
- 1/2 tablespoon lemon juice
- Dash of Worcestershire sauce
- 1/2 teaspoon celery salt
- 2 tablespoons 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
Calories: 66kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 96mg | Sodium: 302mg | Potassium: 69mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg