Bloody Mary Deviled Eggs
If you are going to bring deviled eggs to a party these are the ones to bring. Classic deviled eggs get a full Bloody Mary makeover with tomato paste, horseradish, hot sauce, lemon, and celery seed mixed into the yolk filling and the egg white rims dipped in Old Bay just like the salted rim of a Bloody Mary glass. They look impressive, they taste bold and a little unexpected, and they disappear off the platter faster than any other appetizer on the table.
A Quick Look At The Recipe
- Recipe Name: Bloody Mary Deviled Eggs
- Main Ingredients: The Deviled Eggs, eggs, mayonnaise, tomato paste, horseradish, Juice of 1/2 lemon, hot sauce, celery seed
- Why You'll Love It: These Bloody Mary deviled eggs fill hard boiled eggs with a creamy tomato horseradish and hot sauce yolk mixture and rim the egg whites in Old Bay for a bold fun party appetizer ready in 30 minutes.
The Old Bay rim is the detail everyone notices first. It looks like you put in serious effort and it takes about ten seconds. That is exactly the kind of party food move that makes you look like you know what you are doing.
Why You’ll Love This Recipe
- The Bloody Mary flavor profile translates perfectly into a deviled egg filling and produces something that tastes bold and savory and specifically interesting rather than just a standard mayo and mustard filling.
- The Old Bay rimmed egg whites are a presentation detail that makes these look like something from a catering spread with almost zero extra effort.
- They work for brunches, game days, holiday gatherings, or any occasion where you want an appetizer that generates conversation before people even take a bite.
- The filling can be made ahead which makes these an easy make-ahead party appetizer with minimal day-of work.
Ingredients Needed
The Filling
Hard boiled egg yolks mashed smooth with mayonnaise as the creamy base. Tomato paste adds the concentrated tomato flavor that anchors the Bloody Mary profile. Horseradish adds the signature spicy, slightly sharp kick. Fresh lemon juice adds brightness and acidity. Hot sauce adds heat. Celery seed adds that distinctive Bloody Mary herby note. Salt, pepper, and garlic powder season throughout.
The Garnish
Old Bay seasoning for rimming each egg white half is the signature detail that makes these look and taste specifically like a Bloody Mary rather than just a spicy deviled egg. Small lemon slices and fresh celery leaves finish each egg with a garnish that reinforces the cocktail-inspired theme.
How to Make Bloody Mary Deviled Eggs
1
Place the eggs in a single layer in a pot and cover with cold water. Bring to a boil over medium-high heat then cook for 10 to 12 minutes. Transfer immediately to an ice bath and let cool completely before peeling. Slice each peeled egg in half lengthwise and carefully pop the yolks into a mixing bowl. Arrange the whites on a serving platter.
2
Add the mayonnaise, tomato paste, horseradish, lemon juice, hot sauce, celery seed, salt, pepper, and garlic powder to the bowl with the yolks. Mash with a fork then mix until completely smooth and creamy. Taste and adjust ā more horseradish for more kick, more hot sauce for more heat, more lemon for brightness.
3
Pour a small amount of Old Bay onto a flat plate. Lightly moisten the rim of each egg white half and press it gently into the Old Bay so the edge picks up a light coating of seasoning.
4
Pipe the filling into each egg white using a piping bag or zip-top bag with the corner snipped, or spoon it in for a more rustic look. Top each one with a small lemon slice and a celery leaf. Serve immediately or refrigerate until ready.
Bloody Mary Deviled Eggs
Ingredients
The Deviled Eggs
- 12 large eggs hard boiled and peeled
- 1/4 cup mayonnaise
- 1 tbsp tomato paste
- 1 tbsp horseradish
- Juice of 1/2 lemon
- 2 tsp hot sauce
- 1 tsp celery seed
- Salt and pepper to taste
- Garlic powder to taste
The Garnish
- Old Bay seasoning for rimming
- Small lemon slices
- Celery leaves
Instructions
- Hard boil the eggs. Place them in a pot of cold water and bring to a boil. Once boiling cook for 10 to 12 minutes. Transfer immediately to an ice bath and let cool completely. Peel and slice each egg in half lengthwise.
- Pop the yolks into a mixing bowl and set the whites on a serving platter.
- Add the mayonnaise, tomato paste, horseradish, lemon juice, hot sauce, celery seed, salt, pepper, and garlic powder to the yolks. Mash and mix until completely smooth and creamy. Taste and adjust seasoning.
- Pour a small amount of Old Bay onto a flat plate. Lightly dampen the rim of each egg white half and dip it into the Old Bay so the edge gets a light coating of seasoning.
- Pipe or spoon the yolk mixture into each egg white.
- Garnish with a small slice of lemon and a celery leaf. Serve immediately or refrigerate until ready to serve.
