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Bloody Mary Deviled Eggs Recipe

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★★★★★

4.8 from 69 reviews

These Bloody Mary Deviled Eggs are a zesty twist on a classic appetizer, combining the tangy heat of horseradish and hot sauce with the savory flavors of tomato paste and Old Bay seasoning. Perfect for brunches, parties, or as a flavorful snack, each egg is topped with a crunchy pickle slice and fresh celery leaves for an extra burst of freshness.

Ingredients

Scale

Eggs

  • 12 large eggs

Filling

  • 1/4 cup mayonnaise
  • Juice of 1/2 a lemon
  • 1 tablespoon horseradish
  • 1 tablespoon tomato paste
  • 2 teaspoons hot sauce
  • 1 teaspoon celery seed
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Garnish

  • 2 tablespoons Old Bay seasoning
  • Thinly sliced pickles, for serving
  • Celery leaves, for serving

Instructions

  1. Boil the eggs: Bring a large pot of water (about 4 quarts) to a boil. Using a slotted spoon or tongs, gently lower the eggs one at a time into the boiling water. Return to a boil, then cover the pot and reduce heat to medium-low. Let the eggs cook for 12 minutes to ensure they are hard-boiled.
  2. Prepare the ice bath: While the eggs are cooking, fill a large bowl with about 4 cups of ice and 6 cups of water. This ice bath will stop the cooking process and make peeling easier. Transfer the eggs to the ice bath and let them sit for about 30 seconds.
  3. Crack and peel the eggs: Using the back of a spoon, gently tap the eggs all over to crack the shells. Return the cracked eggs to the ice bath and let them sit for 5 minutes. Peel each egg carefully under a thin stream of cool running water to help remove shells cleanly. Slice the eggs in half lengthwise and scoop out the yolks into a medium bowl.
  4. Make the filling: To the bowl with the yolks, add mayonnaise, lemon juice, horseradish, tomato paste, hot sauce, and celery seed. Mix everything thoroughly until smooth and well combined. Season the filling with kosher salt and freshly ground black pepper to taste. Transfer the mixture into a piping bag fitted with a large tip or use a plastic bag with a snipped corner for piping.
  5. Prepare the egg whites: Spread the Old Bay seasoning on a small plate. Press the cut side of each egg white half gently into the seasoning, coating the edges for an extra kick of flavor.
  6. Assemble and garnish: Arrange the egg white halves on a serving plate. Pipe the yolk filling generously into each egg white. Garnish each deviled egg with a thin slice of pickle and a small celery leaf for an aromatic and crunchy finishing touch.

Notes

  • Use fresh eggs for the best peeling results, or slightly older eggs to help shells come off easier.
  • If you prefer less heat, reduce the amount of horseradish and hot sauce to your taste.
  • For an extra smoky flavor, try adding a pinch of smoked paprika to the filling.
  • These deviled eggs are best served chilled but can be made a few hours ahead and stored covered in the refrigerator.
  • If you don’t have Old Bay seasoning, a mix of paprika, celery salt, and black pepper can be used as a substitute.

Keywords: deviled eggs, bloody mary, appetizer, party food, boiled eggs, Old Bay seasoning

Find it online: https://tastemadebyclara.com/bloody-mary-deviled-eggs-recipe/