Rich, creamy and loaded with tangy flavor, these Bloody Mary Deviled Eggs are a fun way to spice up your deviled egg game! Make them for brunches, cookouts, holidays or any time you’re getting together with friends. Need to bring a dish? These have got that jaw-dropping effect!
It’s hard to beat a good deviled egg, and here in the South, we love to jazz them up all sorts of ways- jalapeños, bacon, shrimp, sweet pickles, dill pickles… You get the point.
But with these Bloody Mary-style deviled eggs? I am totally smitten! I mean, the garnishes, the color, the seasoning! I love the tang from the hot sauce, the texture and flavor from the garnishes. Did I mention it was just a tiny bit spicy?
They’ve got that gourmet look, but they’re not hard to make. And I just know you’re going to love serving them as much as eating them!
Why You’ll Love This Recipe
- It’s really fun. Because of their wow factor, these Bloody Mary Deviled Eggs are incredibly fun to serve! They are always the star of any spread!
- It’s unexpected. This recipe is an absolutely unique way to serve deviled eggs- a very traditional southern appetizer.
- It’s versatile. Bloody Mary Deviled Eggs are perfect for (you guessed it) brunch, but they’re also sooo good with a grilled burger at a cookout. Serve them at your fish fries, for holidays, at showers… I’m thinking this could be your new signature dish!
- It’s delish. Hands down these eggs are a yum flavor bomb. Tangy, creamy and piled with garnishes, this recipe is loaded with Bloody Mary flavor.
Bloody Mary Deviled Egg Ingredients
I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!
Look for specifics at the end of the post in the recipe card.
- large eggs
- real mayonnaise
- tomato paste
- Worcestershire sauce
- hot sauce
- lemon juice
- creamy prepared horseradish
- celery salt
- minced garlic
- black pepper
- my all purpose creole seasoning or Old Bay
Suggested Garnishes
- petite snack dill pickles- sliced (or gherkins or cornichons)
- pimento stuffed green olives
- celery leaves
- bacon
How to Make Bloody Mary Deviled Eggs
Prep the eggs. Hard boil and peel a dozen large eggs. Slice the hardboiled eggs in half. Remove the yolks and place them in a mixing bowl. Place the egg whites on a serving platter.
Make the filling. Add mayonnaise, tomato paste, horseradish, hot sauce, lemon juice, celery salt, minced garlic, black pepper and Worcestershire sauce to the egg yolks and mix with a whisk or hand mixer until smooth. Spoon the filling into piping bag and set aside.
“Rim” the eggs. Spread out 2-3 tablespoons of your house-made creole seasoning or Old Bay seasoning onto a small plate. Dip each egg half, cut side down into the seasoning and give it a little wiggle to fully coat the face of the egg. Place the egg back on the platter. Repeat until all of the eggs have been coated (or rimmed).
Fill & garnish! Pipe the filling into the coated eggs. Garnish each egg with celery leaves and a piece of bacon, then alternate adding an olive or a mini pickle slice to the eggs and serve these fun Bloody Mary-style deviled eggs!
The Best Way to Make and Peel Hard Boiled Eggs
For the perfect hard boiled egg that isn’t over or under cooked, fill a sauce pan about halfway with water. Put it on the stove top and let the water come to a rolling boil.
Add the eggs to the water (I use a slotted a spoon to lower the eggs in), and let them boil for 9-10 minutes. Remove from the stove top and drain the eggs in a colander.
Return the eggs to the sauce pan. Fill the pan with 1 inch of cold water, then cover the eggs with ice to create an ice bath and let sit for 10 minutes. Remove the eggs from the ice and peel!
The older your eggs are, the easier they will be to peel. The fresher they are, the more the shell and membrane will cling to the egg, making it difficult to peel no matter which “easy peel” method you use.
Making Ahead
The best way to prep for these Bloody Mary Deviled Eggs the day before is to boil and peel your eggs, make the filling, prepare your garnishes, then store the filling, halved eggs (in a single layer), and each garnish separately in the refrigerator covered or in airtight containers.
How to Store Leftover Bloody Mary Deviled Eggs
Store leftover deviled eggs in a single layer, covered in the refrigerator for 2-4 days (but best eaten by day 2). If you served these at a party and they’ve been out of the refrigerator for more than 4 hours, then the leftovers should be thrown away.
More Egg Recipes To Love
- Louisiana Shrimp & Crab Deviled Eggs
- Homestyle Deviled Eggs
- Ultimate Farmhouse Egg Salad
- Southern Deviled Egg Potato Salad
- Secret Ingredient Ham & Swiss Quiche
Bloody Mary Deviled Eggs
Ingredients
- 12 large eggs
- ¼ cup real mayonnaise
- 1 tablespoon tomato paste
- 1 tablespoon creamy prepared horseradish
- 2 teaspoons hot sauce
- juice of ½ lemon
- 1 teaspoon celery salt
- 1 teaspoon minced garlic
- ¼ teaspoon black pepper
- several dashes of Worcestershire sauce
- 2-3 tablespoons Old Bay or all purpose Creole Seasoning
Garnishes
- bacon
- pimento stuffed green olives
- petite snack dill pickles (or gherkins or cornichons)
- celery leaves
Instructions
- Boil and peel eggs. Slice hardboiled eggs in half. Remove the yolks and place them in a mixing bowl. Place the egg whites on a serving platter.
- Add the mayonnaise, tomato paste, horseradish, hot sauce, lemon juice, celery salt, minced garlic, black pepper and Worcestershire sauce to the egg yolks and mix with a whisk or hand mixer until smooth. Spoon the filling into piping bag and set aside.
- Spread out 2-3 tablespoons of creole seasoning or old bay onto a small plate. Dip each egg half, cut side down into the seasoning and give it a little wiggle to fully coat the face of the egg. Place the egg back on the platter. Repeat until all of the eggs have been coated (or rimmed).
- Pipe the filling into the coated eggs. Garnish each egg with celery leaves and a piece of bacon, then alternate adding an olive or a mini pickle slice to the eggs and serve!
Notes
Making Ahead
The best way to prep for these Bloody Mary Deviled Eggs the day before is to boil and peel your eggs, make the filling, prepare your garnishes, then store the filling, halved eggs (in a single layer), and each garnish separately in the refrigerator covered or in airtight containers.How to Store
Store leftover deviled eggs in a single layer, covered in the refrigerator for 2-4 days (but best eaten by day 2). If you served these at a party and they’ve been out of the refrigerator for more than 4 hours, then the leftovers should be thrown away.
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