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
- 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.
- Once cool to the touch peel your eggs, and cut each egg in half lengthwise.
- Remove the egg yolks from your egg halves and put them into a bowl.
- Using a fork or a spoon mash your egg yolks into a paste.
- 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.
- Transfer your egg mixture to a piping bag, we like to use a large star tip.
- 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”.
- Once you have dipped all your egg halves use the piping bag to fill the center of the egg whites with your egg mixture.
- 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