Garden Recipes

Bloody Mary Deviled Eggs Are Devilishly Good


Kevin and Kris with Bloody Mary deviledeggs

Do you raise chickens? If so, you’re likely awash in an abundance of fresh eggs from your birds, just like Kevin is. Thankfully, Kris came to the rescue and taught Kevin how to make her incredible Bloody Mary deviled eggs!

While deviled eggs are incredible on their own, the Bloody Mary deviled eggs are packed with all of the flavor of a Bloody Mary in deviled egg form. Hot sauce, tomato paste, and other ingredients combine to provide deviled eggs with a kick!

Let’s go over the easy steps of our Bloody Mary deviled egg recipe. These make the perfect party appetizer or table treats for game day or for a New Year’s Eve gathering, picnics or potlucks or parties, and your guests will love them. You won’t even miss the vodka or tomato juice!

How To Make Epic Bloody Mary Deviled Eggs

Ingredients

  • 12 large hard-boiled eggs
  • 1/4 c. mayonnaise
  • 1 tbsp. tomato paste
  • 1 tbsp. horseradish
  • Juice of half a lemon
  • 2 tsp. hot sauce (we like Cholula hot sauce, but use your favorite)
  • 1 tsp. celery seed
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. Old Bay seasoning
  • 1 tbsp sweet or smoked paprika
  • Olives, for garnish – sliced
  • Celery leaves, for garnish

Directions

Garnishing Bloody Mary deviled eggs
Garnishing Bloody Mary deviled eggs with olives and celery leaf.

Begin by hard boiling eggs if you have not already. There are many different methods to make perfect hard-boiled eggs, although Kris describes the simplest and most effective way to get perfect boiled eggs in the video above! You can easily peel boiled eggs if you use the method she describes.

Once your hard-boiled eggs have cooled, peel eggs and slice each egg in half lengthwise. Remove the egg yolks, placing them into a small bowl. Set the egg whites and egg yolks aside until later.

In a medium bowl, add mayonnaise, tomato paste, horseradish, lemon juice, hot sauce (we’re partial to Cholula hot sauce), and celery seed. (If you don’t have celery seed, you can use celery salt, but be careful not to over-salt your mixture.) Season with salt and pepper to taste. Stir well to combine, making sure all of the ingredients are well-incorporated. Taste your mix; add a little more hot sauce if you’d like it a bit spicier.

Combine the egg yolks with the above sauce, then use the hand beater to create your desired texture. We recommend using a hand-beater to make a smooth egg yolk mixture, but your yolk mixture can still include some chunks of egg yolk if you prefer that texture. You can use a food processor for this if you’d prefer.

Transfer your prepared yolk mixture to a piping bag with your preferred tip (we recommend a star tip if you want a fancy texture). If you don’t have a piping bag available, transfer the yolk mixture to a zipper bag, then clip off a corner of the bag to make a fake piping bag.

Before you fill each egg white with the egg yolk mixture, you’ll need to finish preparing the whites. Combine the Old Bay seasoning and smoked paprika on a small shallow dish. Take each egg white half and lay it cut-side down into the seasoning on the plate, then transfer to a tray. The seasoning should coat the cut side of the egg white half entirely but does not need to be on the rounded exterior or the cavity the egg yolks were removed from. If necessary, use a napkin to wipe any smeared spices off the curved surface of the egg whites to prevent staining of the egg white halves.

Using gentle pressure on your pastry bag or plastic bag, fill the cavities of your egg whites with the egg yolk mixture. Be sure to evenly distribute the egg yolk mixture between all of your deviled eggs. Try not to bump the spice-coated side of the egg white halves with your piping tip or the bag corner, as this can remove some of your spice mix and leave a bare spot.

While you could consider your Bloody Mary deviled eggs done at this point, they’re even better with a garnish. We highly recommend thinly-sliced garlic olives or green olives and a piece of celery leaf, but you can also opt for thinly-sliced black olives, pickles, or pickled garlic. A sprinkle of Old Bay seasoning over the top of the yolk before garnishing will carry the color from the egg white across the filling. I’ve heard rumors that a little crumbled bit of crispy bacon shines as a garnish. If you like a little extra spice, add a drop or two of hot sauce on top of your garnish, or a single drop of Worcestershire sauce if you’re an umami fan – the choice is up to you, and anything that tastes good with a bloody mary can be a great addition to your finished eggs! But we definitely recommend the olive and celery leaf combination.

Serve immediately alongside other favorites like cooked shrimp with cocktail sauce or other snacks, or keep these Bloody Mary deviled eggs as a stand-alone treat.

No matter when you’re enjoying these, your finished deviled eggs will spice up the party! If you somehow end up with Bloody Mary deviled eggs left over (and you shouldn’t), store your deviled eggs in an airtight container. We think our Bloody Mary deviled eggs can’t survive more than 24 hours in the fridge, but you can keep these up to two days as long as they’re in an airtight container in the refrigerator and the yolks don’t begin to dry out.

Kevin and Kris with Bloody Mary deviledeggs
Kevin and Kris sampling their Bloody Mary deviled eggs.
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