Bloody Mary Deviled Eggs are a bold and flavorful twist on the classic deviled egg. Inspired by the iconic cocktail, these eggs feature a creamy, tangy filling with a hint of spice and a garnish reminiscent of a Bloody Mary drink. Perfect for brunch, appetizers, or party platters, they are sure to impress guests with their unique taste and presentation.
Why You’ll Love This Recipe
- A creative twist on a classic deviled egg recipe
- Perfect for brunch, parties, and holiday gatherings
- Packed with bold and tangy flavors
- Customizable spice level
- Easy to make with simple ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Hard-boiled eggs
- Mayonnaise
- Tomato paste
- Prepared horseradish
- Worcestershire sauce
- Hot sauce (such as Tabasco)
- Celery salt
- Black pepper
- Lemon juice
- Vodka (optional)
- Cherry tomatoes (for garnish)
- Celery leaves (for garnish)
- Olives (for garnish)
- Smoked paprika (for garnish)
Directions
- Prepare the eggs: Peel the hard-boiled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Make the filling: Mash the egg yolks with mayonnaise, tomato paste, horseradish, Worcestershire sauce, hot sauce, celery salt, black pepper, and lemon juice. Mix until smooth and creamy.
- Optional vodka kick: Stir in a small amount of vodka for an extra Bloody Mary-inspired touch.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish: Top each egg with a small slice of cherry tomato, a celery leaf, an olive, and a sprinkle of smoked paprika.
- Chill and serve: Refrigerate for at least 30 minutes before serving to let the flavors meld.
Servings and Timing
- Servings: 12 deviled eggs (6 whole eggs)
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
Variations
- Extra spicy: Add more hot sauce or a pinch of cayenne pepper to the filling.
- Bacon twist: Top with crispy bacon crumbles for added crunch and smokiness.
- Vegetarian option: Skip the Worcestershire sauce or use a vegetarian alternative.
- No vodka: Simply omit the vodka for a kid-friendly version.
- Pickle lovers: Mix in a bit of finely chopped pickles or pickle juice for extra tanginess.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 2 days.
- Avoid freezing: Deviled eggs do not freeze well due to their creamy filling.
- Serving tip: Serve chilled straight from the refrigerator to maintain freshness.
FAQs
Can I make these deviled eggs ahead of time?
Yes! Prepare them a few hours in advance and store them in the refrigerator until ready to serve.
How do I get smooth deviled egg filling?
Mash the yolks thoroughly and use a hand mixer for an ultra-smooth consistency.
Can I omit the alcohol?
Absolutely! The vodka is optional and the eggs will still taste delicious without it.
What’s the best way to peel hard-boiled eggs?
Use eggs that are slightly older and shock them in an ice bath after boiling to make peeling easier.
Can I use store-bought horseradish sauce?
Yes, but make sure it’s not too creamy, as you want the bold, tangy flavor of pure horseradish.
Are these deviled eggs very spicy?
They have a mild kick, but you can adjust the heat level by adding more or less hot sauce.
Can I use regular salt instead of celery salt?
Yes, but celery salt adds a unique flavor that enhances the Bloody Mary theme.
What other garnishes work well?
Try capers, jalapeño slices, or a sprinkle of Old Bay seasoning for added flair.
Can I make these with quail eggs?
Yes! Quail eggs work great for bite-sized appetizers; just adjust the filling amount accordingly.
How long can deviled eggs sit out at room temperature?
For food safety, don’t leave them out for more than 2 hours.
Conclusion
Bloody Mary Deviled Eggs are a fun and flavorful appetizer that brings the zest of a Bloody Mary cocktail to a bite-sized snack. Whether you’re serving them for brunch, a party, or a special occasion, these deviled eggs will be a hit. With customizable spice levels and delicious garnishes, they’re a must-try for egg lovers and cocktail enthusiasts alike!
PrintBloody Mary Deviled Eggs
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Description
These Bloody Mary Deviled Eggs take classic deviled eggs to the next level with the bold, zesty flavors of a Bloody Mary cocktail! Packed with tangy tomato, a hint of heat, and a touch of vodka (optional), these eggs are a perfect appetizer for brunch, parties, or any special occasion.
Ingredients
For the Eggs:
6 large eggs
2 tbsp mayonnaise
1 tbsp tomato paste or Bloody Mary mix
1 tsp prepared horseradish
1/2 tsp Worcestershire sauce
1/2 tsp hot sauce (like Tabasco)
1/2 tsp lemon juice
1 tsp vodka (optional)
1/4 tsp celery salt
1/4 tsp black pepper
For Garnish:
Celery leaves or small celery sticks
Cherry tomatoes, halved
Smoked paprika (for dusting)
Pickled jalapeños or olives (optional)
Instructions
-
Hard Boil the Eggs:
- Place eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let sit for 10-12 minutes.
- Transfer eggs to an ice bath for 5 minutes, then peel.
-
Make the Filling:
- Slice eggs in half lengthwise and remove yolks.
- Mash yolks with a fork and mix in mayonnaise, tomato paste (or Bloody Mary mix), horseradish, Worcestershire sauce, hot sauce, lemon juice, vodka (if using), celery salt, and black pepper. Stir until smooth.
-
Assemble the Deviled Eggs:
- Pipe or spoon the filling back into the egg whites.
-
Garnish & Serve:
- Sprinkle with smoked paprika and top with celery leaves, cherry tomato halves, and optional pickled jalapeños or olives.
- Serve chilled and enjoy!
Notes
For extra kick, add a dash more hot sauce or a pinch of cayenne.
Can be made ahead and stored in the fridge for up to 24 hours before serving.
Skip the vodka for a non-alcoholic version.
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