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Easy Bloody Mary Deviled Eggs Recipe photo

Bloody Mary Deviled Eggs Recipe

These Bloody Mary Deviled Eggs are a flavor explosion! A delightful twist on a classic appetizer that's sure to impress your guests.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Deviled Eggs:
  • 12 pieces eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1/2 teaspoon Tabasco sauce
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1/4 cup Old Bay seasoning
  • 1/4 cup sliced pickles
  • Celery leaves for garnish

Equipment

  • Medium saucepan
  • Mixing Bowl
  • Fork or Potato Masher
  • Piping bag or zip-top bag
  • Serving platter

Method
 

Instructions
  1. Step 1: Boil the Eggs: Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for about 12-15 minutes for perfect hard-boiled eggs.
  2. Step 2: Cool and Peel: After the eggs have finished cooking, transfer them to a bowl of ice water to cool for about 5-10 minutes. Once cool, tap each egg on a countertop to crack the shell, then peel under running water.
  3. Step 3: Prepare the Filling: Slice the peeled eggs in half lengthwise and remove the yolks. In a mixing bowl, combine yolks with mayonnaise, horseradish, Worcestershire sauce, tomato paste, Tabasco, paprika, salt, and pepper. Mash until smooth.
  4. Step 4: Season to Taste: Taste the filling and adjust the seasoning as needed, adding more Tabasco or horseradish for more heat if desired.
  5. Step 5: Fill the Egg Whites: Transfer the yolk mixture to a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into the egg white halves generously.
  6. Step 6: Garnish and Serve: Sprinkle the filled eggs with Old Bay seasoning and top each with a slice of pickle. Garnish with celery leaves and serve on a platter.

Notes

  • Store leftover deviled eggs in an airtight container in the refrigerator.
  • Best consumed within 2 days for optimal freshness.
  • Prepare the filling ahead of time for convenience.