Go Back
Bloody Mary Deviled Eggs

Bloody Mary Deviled Eggs

These Bloody Mary Deviled Eggs are a zesty twist on a classic favorite, perfect for brunch, parties, or a delightful afternoon treat. They are unbelievably flavorful and sure to be a hit!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 eggs
Course: Appetizer, Snack
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs:
  • 6 large eggs
  • Cold water
For the Bloody Mary Filling:
  • 1/4 cup mayonnaise
  • 2 tablespoons Bloody Mary mix
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon horseradish or more, to taste
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon black pepper
  • Hot sauce to taste
  • Pinch cayenne pepper Optional
For Garnish (Optional):
  • Celery sticks sliced
  • Pickled green beans or asparagus
  • Bacon bits
  • Fresh dill or parsley
  • Lemon or lime wedges

Equipment

  • Saucepan
  • Ice bath
  • Mixing Bowl
  • Fork

Method
 

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then immediately remove from heat, cover, and let sit for 12 minutes.
  2. Transfer eggs to an ice bath to stop cooking and make them easier to peel.
  3. Gently peel the eggs, then slice them in half lengthwise.
  4. Carefully scoop out the yolks and place them in a medium mixing bowl.
  5. Use a fork to mash the yolks until smooth.
  6. Stir in the mayonnaise, Bloody Mary mix, Dijon mustard, Worcestershire sauce, horseradish, celery salt, pepper, and hot sauce. Mix well until creamy and smooth. Adjust seasoning to your liking.
  7. Spoon or pipe the yolk mixture back into the egg white halves, filling them generously.
  8. Garnish with your favorite toppings like celery sticks, pickled green beans, bacon bits, fresh herbs, or a lemon/lime wedge. Serve immediately or chill for later.

Notes

For perfectly peeled eggs, don't skip the ice bath! Shocking the cooked eggs in ice water allows the shells to separate more easily from the whites. When seasoning the yolk mixture, start with small amounts and taste as you go. Remember, everyone has different preferences for spice! If you're making these ahead of time, store the filled eggs in an airtight container in the refrigerator. To prevent them from drying out, cover them with plastic wrap, pressing it gently against the filling. Get creative with your garnishes! A sprinkle of smoked paprika, a few drops of sriracha, or even a mini shrimp can elevate the presentation and flavor. If you don't have Bloody Mary mix on hand, you can create a substitute using tomato juice, lemon juice, Worcestershire sauce, hot sauce, and celery salt.