Go Back

Bloody Mary Deviled Eggs

Bloody Mary deviled eggs with a rosy tomato-horseradish filling, piped into velvety halved egg whites. Finished with celery leaf, pickled okra, and a pinch of Old Bay for that classic Bloody Mary kick.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
chill 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

large eggs
  • 12 large eggs
mayonnaise
  • 0.3333333333 cup mayonnaise
tomato paste
  • 1 tbsp tomato paste
prepared horseradish
  • 2 tsp prepared horseradish
Worcestershire sauce
  • 1 tsp Worcestershire sauce
lemon juice
  • 1 tsp lemon juice
hot sauce
  • 0.5 tsp hot sauce
celery salt
  • 0.5 tsp celery salt
vodka (optional)
  • 1 tbsp vodka optional
black pepper
  • 1 black pepper to taste
garnish
  • 1 celery leaves sliced
  • 1 pickled okra or olives, for garnish
  • 1 Old Bay for garnish

Method
 

Boil and chill the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let the eggs stand for 12 minutes.
  2. Transfer the eggs to an ice bath and chill for 10 minutes. Peel and halve lengthwise.
Make the Bloody Mary yolk filling
  1. Mash the egg yolks with mayonnaise, tomato paste, prepared horseradish, Worcestershire sauce, lemon juice, hot sauce, celery salt, and vodka until smooth. Mash thoroughly until no lumps remain.
  2. Season the filling with black pepper. Stir until evenly distributed.
Fill and garnish
  1. Pipe the filling into the egg whites. Fill each half to the same height for even bites.
  2. Top each egg with a celery leaf and a slice of pickled okra. Finish with a pinch of Old Bay.

Notes

For the smoothest filling, mash the yolks thoroughly before mixing in the mayonnaise mixture, and pipe immediately so the texture stays creamy. Store assembled deviled eggs in the refrigerator up to 2 days; keep garnishes on top until serving for best look and flavor. Freezing is not recommended due to texture changes in the yolk filling. For a lighter option, use light mayonnaise.