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

Scale

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)

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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.