Delicious Bloody Mary Deviled Eggs Recipe

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.

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!

What you’ll need for Bloody Mary Deviled Eggs

• 1 Dozen large Eggs
• 2 tablespoons tomato paste
• 4 tablespoons prepared horseradish
• 2 tablespoons mayonnaise
• 4 tablespoons of Old Bay Seasoning ( 2 for the filling, and 2 for coating the egg whites)
• 1 teaspoon Worcestershire sauce
• Dash of lemon juice
• Hot sauce to taste
• Celery for garnish
• Blue cheese stuffed olives for garnish (you can substitute green olives if you prefer)
• Pepperoncini for garnish
• Cooked and crumbled bacon for garnish

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

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.

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.

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. 

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.

Tools of the Trade!

• If you are traveling with your eggs we use these egg holders all the time!
• We also love these reusable pastry bags!

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