Delicious Bloody Mary Deviled Eggs Recipe

January 29, 2024
Finished Bloody Mary Deviled eggs on a black plate with celery ready to be served.

Bloody Mary Deviled Eggs will make you the talk of the party!

We all know deviled eggs fuck. These Bloody Mary Deviled Eggs are no exception. They are great for parties. A classic appetizer for any occasion, and we have a fun bloody mary twist.

Bloody Mary cocktail are largely a gimmick. I’ve never met a single person who legitimately enjoys bloody marys for their intended purpose; to cure a hangover. But can they be delicious? Absolutely.

Brown eggs boiling in water.

Dairy, Dairy, and more Dairy.

So we’re going to take this classic recipe ordinary for deviled eggs and spice it up. Literally and figuratively. This recipe is a great way to get conversations started and fill bellies. I would not recommend it to cure a hangover. And there’s a shit ton of dairy here so warn your lactose-intolerant friends if you bring this perfect game day snack!

Brown Eggs in a carton.

What you’ll need for Bloody Mary Deviled Eggs

Feel free to get wild here! Add in pickle slices, celery leaf, or even some cocktail sauce!

Ingredients for Bloody Mary Deviled Eggs lined up on a cutting board on the counter.

As always, trust the process!

The first thing you need to know is that the amount of horseradish, old bay seasoning, and tomato paste is entirely up to personal taste. If you like your bloody mary more on the spicy side, add more horseradish and old bay. If you’re more here for the tomato flavor, add more tomato paste (this is to mimic the tomato juice in the cocktail). Some people also choose to use celery salt, or celery seed in their versions. Feel free to do you, as always.

Start by hard-boiling eggs. You can do these all 12 at once, or in batches, depending on how large your pot is. Fill your pot with water, enough to completely submerge the eggs. Add a few tablespoons of white vinegar to the water and turn it on high heat. Using a slotted spoon, gently drop your eggs in the boiling water. 

Let the eggs cook for about 13 – 15 minutes. Turn off the heat and use a slotted spoon to remove the hardboiled eggs. You do not need to place eggs in any kind of ice bath or cold water like you would if you were making soft-boiled eggs. You can’t over-boil an egg, so just leaving it in a separate medium bowl to cool is just fine. The ice bath may help you peel the eggs in the end but it isn’t necessary. If you do not use an ice bath, let them cool for at least an hour so that you can easily handle them.

Egg yolks in a glass bowl.

Peeling eggs, and popping yolks.

While the eggs are cooling, make your bacon. My preference is to cook bacon on the stovetop in a cast iron over medium heat. If you prefer to cook your bacon in the oven, go right ahead. But make sure you factor in the additional time. Pat the excess grease from the bacon and rough chop it into bits. Whatever you do, do NOT buy that bacon bit shit from the grocery store.  

Once the hard-boiled eggs are cooled, it’s time to crack them. Gently tap them all around so that the shells start to crack. Carefully peel eggs, taking care not to take the egg whites with it. 

Cut each egg in half. 

In a large mixing bowl, carefully scoop out the hard egg yolks. Set the egg white halves aside. Be very careful when scooping the yolks out, taking care not to pierce the egg-white shells. These are going to be the serving plate for your bloody mary eggs.

Mashed egg yolks in a glass bowl.

Mashing, Mixing, and Taste Testing!

Mash the yolks up in the bowl. You can use a potato masher or a fork for this. Add in your mayonnaise, tomato paste, horseradish, old bay seasoning, hot sauce, Worcestershire sauce,  salt and pepper.  If you want to get extra frisky, add a splash of dill pickle juice. 

Using a small spoon, and a small bowl, stir all ingredients in the bowl to combine. Taste as you go to get to your desired level of either spice or tomato. Some people use a food processor for this part of the process. It isn’t all that necessary.

Once your egg mixture has all of the savory flavors that you want, scoop it into a piping bag. If you don’t have an official piping bag (pastry bag), you can just scoop it into a large Ziploc bag and cut the tip-off. You’ll get the same effect. 

Egg yolk mixture ready to be piped into egg whites.

Bloody Mary Deviled Eggs, ASSEMBLE!

Add the rest of your old bay to a shallow or flat dish. press the cut side of eggs into the old bay to get a light coat of old bay around the rim. 

Using your piping bag, add about one tablespoon of your egg mixture to the cut side of the egg whites. Don’t be shy about topping these up. These are a great party appetizer. 

Sprinkle your bacon bits on top of each egg. Top each egg with the garnishes, or use different ones of your choice. Maybe a pickle, green olive, or celery stalks if you’re looking for a more traditional bloody mary feel. 

Place your eggs in an airtight container and refrigerate until you’re ready to serve and eat.

Finished Bloody Mary deviled eggs on a black plate with a celery stalk.

Tools of the Trade!

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Finished bloody mary deviled eggs on a black plate ready to be served.

Delicious Bloody Mary Deviled Eggs Recipe

  • Author: A Couple Bites
  • Total Time: 50 minutes
  • Yield: 24 prepared eggs 1x


These Bloody Mary Deviled eggs are easy and a great game-day snack. You will be sure to be the talk of any party you make them for. 


  • 1 dozen large eggs
  • 2 tablespoons tomato paste
  • 4 tablespoons prepared horseradish
  • 2 tablespoon mayonnaise
  • 4 tablespoons Old Bay seasoning (2 for the egg mixture, 2 for dipping)
  • 1 teaspoon hot sauce (we used Franks Red Hot)
  • Dash of Worcestershire
  • 4 slices of cooked and crumbled bacon
  • Various Garnishes, we used blue cheese-stuffed olives, Pepperoncini peppers, and celery


  1. Bring a large pot of water to a boil over high heat. Carefully add all 12 of your eggs and allow them to boil for 12-15 minutes. Once cooked remove your eggs and allow them to cool for at least an hour. 
  2. Once cool to the touch peel your eggs, and cut each egg in half lengthwise.
  3. Remove the egg yolks from your egg halves and put them into a bowl.
  4. Using a fork or a spoon mash your egg yolks into a paste. 
  5. Add the mayo, hot sauce, tomato paste, Old Bay seasoning, horseradish, and Worcestershire to the mashed add yolk and mix until they are fully combined. 
  6. Transfer your egg mixture to a piping bag, we like to use a large star tip. 
  7. Add the remaining Old Bay seasoning to a plate, and press the cut side of your egg whites into the seasoning. This will give you an Old Bay “rim”.
  8. Once you have dipped all your egg halves use the piping bag to fill the center of the egg whites with your egg mixture. 
  9. Time to garnish your eggs. We first crumble our bacon and add that to the top of the eggs. We then use a toothpick to skewer a pepper, and an olive. 


Feel free to make garnish substitutions or different amounts of ingredients to make your own perfect Bloody Mary Deviled Egg. 

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes

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We’re Matt and Melissa, and this is our food blog, though it may not be the food blog you are expecting. We are here to take you on a culinary adventure through our kitchen, our passions, our stories, and our liquor cabinet. Residing in Monmouth County, NJ (the best county in NJ) we love to cook and create in our kitchen. But we know we’re not the real experts and the only thing more fun than tasting our own creations are tasting others’. When we’re not cooking for you, we’re around town sampling all that New Jersey’s culinary scene has to offer. Let take A Couple Bites!

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