Bloody Mary Deviled Eggs
Add a show-stopping twist to your appetizer spread with these Bloody Mary Deviled Eggs, a bold and creative fusion of classic deviled eggs and the zesty flavors of the iconic cocktail. Perfectly cooked egg whites are filled with a creamy, tangy yolk mixture infused with tomato juice, horseradish, hot sauce, Worcestershire sauce, and a hint of celery salt, delivering a savory kick with every bite. Garnished with smoked paprika, celery sticks, green olives, and optional crispy bacon crumbles, these crowd-pleasers are a visually stunning and flavor-packed addition to any brunch, cocktail party, or holiday gathering. Quick and simple to prepare in just 15 minutes of prep time, these deviled eggs capture all the bold, spicy, and tangy elements of a Bloody Mary—no glass required!
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 2 teaspoons tomato juice
- 1 teaspoon lemon juice
- 1 teaspoon prepared horseradish
- 0.5 teaspoon hot sauce
- 0.5 teaspoon Worcestershire sauce
- 0.5 teaspoon celery salt
- 0.25 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 small celery stalk (for garnish)
- 6 green olives (for garnish)
- 2 tablespoons cooked bacon crumbles (optional, for garnish)
Instructions
Place the eggs in a medium saucepan and add enough cold water to cover them by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let the eggs sit for 10-12 minutes.
Drain the hot water and transfer the eggs to an ice bath for 5 minutes to cool. Peel the eggs under cool running water.
Slice the peeled eggs in half lengthwise and carefully scoop out the yolks into a mixing bowl. Place the egg whites on a serving platter, cut side up.
Mash the egg yolks with a fork until smooth. Add mayonnaise, tomato juice, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery salt, and black pepper. Mix until well combined and creamy.
Transfer the yolk mixture to a piping bag or spoon it into the egg white halves, evenly dividing the filling among the eggs.
Sprinkle a small pinch of smoked paprika over the filled eggs for garnish.
Trim the celery stalk into small, thin sticks and skewer them through each olive. Place one skewer in each egg for garnish.
Optional: Sprinkle with cooked bacon crumbles for an added crunch.
Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1173 mg | 391% | |
| Sodium | 2329 mg | 101% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 242 mg | 19% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 582 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
