Bloody Mary Deviled Eggs Recipe
Introduction
Bloody Mary Deviled Eggs bring a zesty twist to a classic appetizer, combining the bold flavors of a Bloody Mary cocktail with creamy deviled egg filling. They’re perfect for parties or any time you want a flavorful bite with a bit of spice.
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- Juice of 1/2 a lemon
- 1 tablespoon horseradish
- 1 tablespoon tomato paste
- 2 teaspoons hot sauce
- 1 teaspoon celery seed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons Old Bay seasoning
- Thinly sliced pickles, for serving
- Celery leaves, for serving
Instructions
- Step 1: Bring a large pot of water to a boil using about 4 quarts water for 12 eggs. Gently lower the eggs into the boiling water one at a time with a slotted spoon or tongs. Return to a boil, cover, reduce heat to medium-low, and cook for 12 minutes.
- Step 2: A few minutes before eggs finish cooking, prepare an ice bath by filling a large bowl with 4 cups ice and 6 cups cold water.
- Step 3: Transfer the eggs to the ice bath and let them sit for about 30 seconds. Tap each egg gently all over to crack the shell and return to the ice bath for 5 minutes. Peel each egg under cool running water, then scoop out the yolks into a medium bowl.
- Step 4: Add mayonnaise, lemon juice, horseradish, tomato paste, hot sauce, and celery seed to the yolks. Mix well until smooth and season with salt and pepper. Transfer the mixture to a piping bag fitted with a large tip or snip a corner off a plastic bag.
- Step 5: Spread Old Bay seasoning on a small plate. Lightly press the cut side of each egg white into the seasoning to coat.
- Step 6: Arrange the eggs on a serving plate, pipe the filling into each egg white, and top with a slice of pickle and a celery leaf for garnish.
Tips & Variations
- Use smoked paprika instead of Old Bay for a different but equally flavorful coating.
- If you prefer less heat, reduce or omit the hot sauce and horseradish.
- Serve with extra lemon wedges to brighten the flavors just before eating.
Storage
Store the deviled eggs covered in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, assemble the eggs and add garnishes just before serving. Reheating is not recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these deviled eggs ahead of time?
You can prepare the filling and boil the eggs a day in advance, but it’s best to assemble and garnish the eggs on the day you plan to serve them to keep them fresh.
What can I use if I don’t have Old Bay seasoning?
A mix of celery salt, paprika, black pepper, and a pinch of cayenne pepper makes a great substitute for Old Bay seasoning and works well with the Bloody Mary flavors.
PrintBloody Mary Deviled Eggs Recipe
This Bloody Mary Deviled Eggs recipe puts a savory and spicy twist on the classic deviled eggs by incorporating traditional Bloody Mary flavors such as horseradish, tomato paste, hot sauce, and Old Bay seasoning. Perfect as a flavorful appetizer or party snack, these eggs are garnished with thinly sliced pickles and fresh celery leaves to enhance their refreshing and tangy profile.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 40 minutes
- Yield: 24 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Eggs
- 12 large eggs
Filling
- 1/4 cup mayonnaise
- Juice of 1/2 a lemon
- 1 tablespoon horseradish
- 1 tablespoon tomato paste
- 2 teaspoons hot sauce
- 1 teaspoon celery seed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Coating & Garnish
- 2 tablespoons Old Bay seasoning
- Thinly sliced pickles, for serving
- Celery leaves, for serving
Instructions
- Boil the Eggs: Bring a large pot of water (about 4 quarts) to a rolling boil. Gently lower the eggs into the boiling water one at a time using a slotted spoon or tongs. Cover the pot, reduce heat to medium-low, and cook the eggs for 12 minutes to achieve hard-boiled yolks.
- Prepare Ice Bath: A few minutes before the eggs finish cooking, fill a large bowl with about 4 cups of ice and 6 cups of cold water to create an ice bath. This will stop the cooking process and help make peeling easier.
- Cool and Peel Eggs: When done, transfer the eggs to the ice bath for about 30 seconds. Tap each egg gently all over the shell using the back of a spoon or roll on a countertop carefully to crack the shell. Return the cracked eggs to the ice bath and let sit for 5 minutes. Peel the eggs under a thin stream of cool running water to remove shells easily. Slice the eggs in half lengthwise and scoop out yolks into a medium bowl.
- Make the Filling: Add mayonnaise, lemon juice, horseradish, tomato paste, hot sauce, celery seed, kosher salt, and freshly ground black pepper to the bowl with yolks. Mix thoroughly until the filling is smooth and well combined. Transfer the filling to a piping bag fitted with a large tip or a plastic sandwich bag with a small corner snipped off for piping.
- Coat Egg Whites: Pour the Old Bay seasoning onto a small plate. Lightly press the cut side of each egg white half onto the seasoning so the rim is coated with the flavorful spice blend.
- Assemble Deviled Eggs: Arrange the egg white halves on a serving platter. Pipe the prepared filling generously into each egg cavity. Garnish each filled egg with a thin slice of pickle and a small celery leaf for an extra burst of flavor and an attractive presentation.
Notes
- For perfectly peeled eggs, ensure they are cooled completely in the ice bath before peeling.
- Adjust the amount of hot sauce according to your preferred spice level.
- Use fresh celery leaves for garnish to add a subtle herbal note that complements the spicy filling.
- Old Bay seasoning can be substituted with a similar seafood or Cajun-style seasoning if unavailable.
- This recipe can be prepared a few hours in advance and kept refrigerated before serving.
Keywords: deviled eggs, Bloody Mary, appetizer, party snack, spicy eggs, Old Bay seasoning, horseradish, tomato paste, pickles, celery leaves
