It’s funny, the things that trigger memories. For me, the scent of celery immediately transports me back to my childhood kitchen, where my mom would be whipping up her famous deviled eggs for every holiday gathering. They were always the first thing to disappear from the table!
But sometimes, I crave something with a little more zing. That’s where these bloody mary deviled eggs come in. They take that classic comfort food and give it a playful, spicy twist, perfect for brunch or a casual get-together. And like my mom’s recipe, they’re always a crowd-pleaser. I remember making these for a summer barbeque and they were gone in minutes. It’s a fun way to elevate a classic and surprise everyone.
These bloody mary deviled eggs are inspired by one of my favorite cocktails – the bloody mary! They’re perfect alongside my deviled egg macaroni salad recipe for a potluck.
Why you’ll love this Bloody Mary Deviled Eggs
- These bloody mary deviled eggs are incredibly easy to make, using simple ingredients you probably already have on hand.
- They offer a delicious combination of creamy, tangy, and spicy flavors, making them a unique and exciting appetizer.
- These deviled eggs are a great way to spice up your brunch or party spread.
- They’re a guaranteed conversation starter, thanks to their unexpected bloody mary flavor profile.
- You can easily customize the spice level to suit your preferences, from mild to fiery.
- Bloody mary deviled eggs are perfect as a snack, appetizer, or even a light lunch.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons tomato paste
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon celery salt
- 1/4 teaspoon hot sauce (such as Tabasco)
- Pinch of black pepper
- Celery stalks, for garnish
- Pickled green beans, for garnish
- Lemon wedges, for garnish
- Smoked paprika, for garnish
Directions
Step 1
Bloody mary deviled eggs makes every moment feel indulgent. Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath to cool completely.
Step 2
Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
Step 3
Add mayonnaise, tomato paste, horseradish, lemon juice, Worcestershire sauce, celery salt, hot sauce, and black pepper to the bowl with the egg yolks. Mash with a fork or mix with an electric mixer until smooth and creamy.
Tip: For an extra smooth filling, use a food processor to blend the yolk mixture.
Step 4
Spoon or pipe the yolk mixture back into the egg white halves.
Step 5
Garnish with a sprinkle of smoked paprika, a small piece of celery stalk, a pickled green bean, and a tiny lemon wedge on each deviled egg.
Step 6
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Variations, pairings, and serving ideas
Variations
For a creamier texture, add a tablespoon of sour cream or plain yogurt to the yolk mixture. This will also add a slight tang that complements the other flavors.
Want more heat? Increase the amount of hot sauce or add a pinch of cayenne pepper to the yolk mixture. You could also experiment with different types of hot sauce for unique flavor profiles.
If you’re not a fan of horseradish, you can substitute it with a teaspoon of Dijon mustard. It will provide a similar zing but with a slightly different flavor.
Pairings
These bloody mary deviled eggs pair perfectly with other brunch favorites like waffles, pancakes, and fresh fruit. The savory and spicy flavors complement the sweetness of the other dishes.
Serve them alongside a crisp green salad with a light vinaigrette. The refreshing salad will balance out the richness of the deviled eggs.
For a complete meal, try pairing them with a hearty soup or chili. The spicy kick of the deviled eggs will add a delicious layer of flavor to the meal.
Serving ideas
Arrange the bloody mary deviled eggs on a platter lined with fresh lettuce leaves for an elegant presentation. This adds a pop of color and freshness to the dish.
Serve them chilled on a bed of crushed ice to keep them cool and refreshing, especially during warm weather. You can also watch cookreel.com/million-dollar-deviled-eggs/ for some helpful tips on how to make them extra special.
Garnish with additional toppings like chopped olives, crispy fried onions, or a sprinkle of everything bagel seasoning. These add extra texture and flavor.
Storage and make-ahead tips
Storage
Store leftover bloody mary deviled eggs in an airtight container in the refrigerator. They are best consumed within 2 days to maintain their freshness and flavor.
Avoid freezing deviled eggs, as the texture of the filling can change and become watery upon thawing. It’s always best to enjoy them fresh.
If you have any leftover garnish ingredients like celery or pickled green beans, store them separately to prevent them from becoming soggy.
Make-ahead
You can hard-boil and peel the eggs up to 2 days in advance. Store them in the refrigerator until you’re ready to assemble the deviled eggs.
The yolk mixture can also be prepared a day ahead of time and stored in an airtight container in the refrigerator. This will allow the flavors to meld together even more.
Assemble the deviled eggs no more than a few hours before serving to prevent them from drying out. This ensures they are fresh and flavorful when your guests arrive.
Common mistakes when making Bloody Mary Deviled Eggs
- Overcooking the eggs: Overcooked eggs can result in a rubbery texture and a green ring around the yolk. To avoid this, follow the recommended cooking time and immediately transfer the eggs to an ice bath to stop the cooking process.
- Not cooling the eggs properly: Attempting to peel warm eggs can be difficult and messy. Make sure the eggs are completely cooled in an ice bath before peeling to ensure easy removal of the shell.
- Using too much mayonnaise: Adding too much mayonnaise can make the filling too runny and bland. Start with a small amount and gradually add more until you reach the desired consistency.
- Not seasoning adequately: Don’t be afraid to taste and adjust the seasoning as needed. Add more celery salt, hot sauce, or black pepper to achieve the perfect balance of flavors.
- Skipping the chilling time: Chilling the assembled deviled eggs allows the flavors to meld together and enhances their overall taste. Refrigerate them for at least 30 minutes before serving.
Final notes
These bloody mary deviled eggs are a delightful twist on a classic appetizer, perfect for adding a little spice to your next brunch or gathering. The combination of creamy, tangy, and spicy flavors is sure to impress your guests.
Don’t be afraid to experiment with different garnishes and toppings to create your own signature version. I hope you enjoy making and sharing this delicious recipe as much as I do!
Loved this Bloody Mary Deviled Eggs? Try these next
- Deviled Egg Macaroni Salad Recipe
- Ultimate Humpty Dumpty Dip Recipe
- Strawberry Pound Cake Recipe
- Million Dollar Deviled Eggs
- Ultimate Smash Burger Sauce Recipe
Bloody Mary Deviled Eggs
Spice up your brunch game with these Bloody Mary Deviled Eggs! Classic deviled eggs get a zesty makeover with all the flavors of your favorite brunch cocktail. They’re a guaranteed crowd-pleaser!
- Total Time: 35 minutes
- Yield: 12 deviled eggs (6 servings) 1x
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons tomato paste
- 1 tablespoon prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon celery salt
- 1/4 teaspoon hot sauce (such as Tabasco)
- Pinch of black pepper
- Celery stalks, for garnish
- Pickled green beans, for garnish
- Lemon wedges, for garnish
- Smoked paprika, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath to cool completely.
- Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
- Add mayonnaise, tomato paste, horseradish, lemon juice, Worcestershire sauce, celery salt, hot sauce, and black pepper to the bowl with the egg yolks. Mash with a fork or mix with an electric mixer until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with a sprinkle of smoked paprika, a small piece of celery stalk, a pickled green bean, and a tiny lemon wedge on each deviled egg.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For a smoother filling, you can use a food processor to blend the yolk mixture. These deviled eggs are best served chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg