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Bloody Mary Deviled Eggs

Bloody Mary Deviled Eggs

A playful twist on a classic, these Bloody Mary Deviled Eggs explode with the savory, spicy goodness of your favorite brunch cocktail, making them a perfect appetizer for potlucks, parties, and a fun weekend snack.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 6 large eggs
Bloody Mary Mix
  • 1/4 cup good-quality Bloody Mary mix
  • 2 tablespoons mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce (such as Tabasco), or more to taste
  • 1/4 teaspoon celery salt
  • freshly ground black pepper to taste
Garnish (optional)
  • celery stalks cut into small pieces
  • Pickled Okra sliced
  • bacon bits
  • Everything Bagel Seasoning

Equipment

  • Saucepan
  • Bowl
  • Fork
  • Serving Platter

Method
 

  1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes.
  2. Drain the hot water and immediately plunge eggs into an ice bath to stop cooking. Peel the eggs carefully.
  3. Slice the eggs in half lengthwise. Gently remove the yolks and place them in a bowl.
  4. Mash the yolks with a fork until smooth. Add Bloody Mary mix, mayonnaise, Worcestershire sauce, hot sauce, celery salt, and black pepper. Mix well until everything is creamy and well combined. Taste and adjust seasonings as needed.
  5. Spoon or pipe the yolk mixture back into the egg white halves.
  6. Top with your favorite Bloody Mary garnishes, such as celery bits, pickled okra, bacon bits, and a sprinkle of everything bagel seasoning.
  7. Arrange Bloody Mary Deviled Eggs on a serving platter and chill for at least 30 minutes before serving.

Notes

For the most vibrant flavor, don't skimp on the Bloody Mary mix! A high-quality mix with a good balance of spices will make all the difference. If you are sensitive to spice, start with a smaller amount of hot sauce and add more to taste. The key to perfect deviled eggs is a creamy, smooth yolk mixture. Make sure to mash the yolks thoroughly and incorporate the other ingredients until everything is perfectly blended. Piping the filling into the egg whites gives them a polished look, but spooning it in is perfectly fine too! To get ahead, you can boil and peel the eggs a day in advance. Store them in the refrigerator until you're ready to assemble the deviled eggs.