Introduction

These Bloody Mary Deviled Eggs bring a zesty twist to a classic appetizer. Infused with horseradish, tomato paste, and hot sauce, they offer the bold flavors of a Bloody Mary in every bite. Perfect for parties or a flavorful snack.

A white plate on a white marbled surface holds several deviled eggs, each cut in half with the creamy yellow filling piped atop the egg white halves. The edges of the egg whites are coated with a finely ground, dark reddish-brown spice. Each deviled egg is decorated with a small, light green celery leaf and a tiny slice of pickle standing upright in the filling. A woman's hand is reaching to pick one of the deviled eggs from the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large eggs
1/4 cup mayonnaise
Juice of 1/2 a lemon
1 Tbsp. horseradish
1 Tbsp. tomato paste
2 tsp. hot sauce
1 tsp. celery seed
Kosher salt
Freshly ground black pepper
2 Tbsp. Old Bay seasoning
Thinly sliced pickles and celery leaves, for serving

Instructions

Step 1: Bring a large pot of water to a boil. Use about 4 quarts for 12 eggs and work in batches if needed. Using a slotted spoon or tongs, carefully lower the eggs one at a time into the boiling water. Cover, reduce heat to medium-low, and cook for 12 minutes.
Step 2: A few minutes before the eggs finish cooking, prepare an ice bath by filling a large bowl with about 4 cups of ice and 6 cups of water. Once the eggs are done, transfer them immediately to the ice bath and let sit for about 30 seconds.
Step 3: Gently tap each egg all over with the back of a spoon to crack the shell without breaking the egg inside. Return the cracked eggs to the ice bath and let sit for 5 minutes. Peel the eggs under a thin stream of cool running water. Cut eggs in half lengthwise and scoop out the yolks into a medium bowl.
Step 4: Add mayonnaise, lemon juice, horseradish, tomato paste, hot sauce, and celery seed to the bowl with yolks. Mix until smooth and well combined. Season with kosher salt and freshly ground black pepper to taste. Transfer the filling to a piping bag fitted with a large tip or use a plastic bag with a corner snipped off.
Step 5: Pour Old Bay seasoning onto a small plate. Press the cut side of each egg white half into the seasoning to coat the edges.
Step 6: Arrange the eggs on a serving plate. Pipe the filling into each egg white half, then garnish each with a slice of pickle and a celery leaf.

Tips & Variations

For extra spice, add a few dashes of Worcestershire sauce or a pinch of smoked paprika to the yolk mixture.
Use a honey mustard in place of mayonnaise for a slightly different tangy flavor.
If you don’t have Old Bay seasoning, try a mix of smoked paprika, celery salt, and a pinch of cayenne pepper.

Storage

Store the finished deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture, add the garnish just before serving. If prepared in advance, pipe the filling into the whites just before serving to keep them fresh. Serve chilled or at room temperature.

How to Serve

A white plate filled with several oval-shaped dark brown crispy bases, each topped with a small dollop of smooth, light orange creamy spread. On top of each spread, there is a small slice of green pickle and a fresh, bright green celery leaf sticking up, creating a fresh contrast. The snacks are evenly spaced and arranged neatly on the plate, which sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare the yolk filling and egg whites separately up to a day in advance. Store them separately and assemble just before serving for the freshest results.

What can I use if I don’t have horseradish?

If you don’t have horseradish, you can substitute with a bit of prepared mustard or a small amount of wasabi for a similar spicy kick.