These Bloody Mary Deviled Eggs are a fun twist on a classic snack. They mix creamy yolks with tangy tomato, zesty spices, and a hint of hot sauce, making every bite exciting!
They’re perfect for parties or just because you want to impress your friends. I love serving them with a sprinkle of bacon bits on top—it’s like a little celebration on each egg! 🥳
Key Ingredients & Substitutions
Eggs: Use large eggs for the best size and flavor. If you need to go egg-free, look for chickpea flour alternatives to create a similar creamy texture.
Mayonnaise: I like using classic mayo for richness, but avocado mayo or Greek yogurt can work perfectly if you’re looking for lighter options.
Tomato Juice: While tomato juice is a staple here, you can use a Bloody Mary mix for an extra kick. If you’re avoiding tomatoes, consider using beet juice for color and a unique taste.
Horseradish: It adds a nice zing. If you don’t have horseradish, wasabi or a dash of mustard can provide a similar heat.
Bacon: Crispy bacon is a crowd favorite! For a vegetarian version, try crispy fried shallots or omit it entirely for a fresh flavor.
How Can I Boil Eggs Perfectly?
Perfectly boiled eggs are key to this recipe! To achieve that ideal hard-boiled texture, follow these steps:
- Start with cold water covering the eggs in a saucepan. Add the eggs gently to avoid cracking.
- Bring to a calm boil over medium-high heat, then turn off the heat, cover, and let sit for 10-12 minutes.
- Shock the eggs in cold running water or an ice bath to prevent overcooking.
- Once cool, tap the eggs gently to crack the shell for easier peeling!
These steps ensure your eggs are firm yet tender—perfect for deviled eggs! Enjoy cooking!
Bloody Mary Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tbsp mayonnaise
- 2 tbsp tomato juice (or bloody mary mix)
- 1 tsp prepared horseradish
- 1 tsp Worcestershire sauce
- ½ tsp hot sauce (like Tabasco)
- ¼ tsp celery salt
- ¼ tsp smoked paprika, plus more for garnish
- Salt and black pepper to taste
- 3 slices cooked bacon, finely chopped
- Fresh parsley or celery leaves, chopped (for garnish)
- Celery sticks and/or cucumber slices (for serving)
How Much Time Will You Need?
This recipe takes about 30 minutes total: 10-12 minutes for boiling the eggs, plus additional time for prep and assembly. Once they’re ready, serve them immediately or chill for a bit before enjoying. Perfect for any occasion!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a saucepan and covering them with cold water. Put them over medium-high heat and bring to a boil. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes to cook gently.
2. Cool and Peel:
When the time’s up, carefully drain the hot water and cool the eggs quickly under cold running water or in an ice bath. This helps stop the cooking process and makes peeling easier. Once cooled, gently tap the eggs to crack the shell and peel them carefully.
3. Prepare the Filling:
Slice each egg in half lengthwise and place the yolks in a medium bowl while setting the egg whites aside on a serving tray. Mash the yolks with a fork until crumbly. Then add the mayonnaise, tomato juice, horseradish, Worcestershire sauce, hot sauce, celery salt, smoked paprika, salt, and pepper. Mix everything until it’s smooth and creamy. Taste and adjust the seasoning if needed.
4. Fill the Eggs:
Spoon or pipe the creamy yolk mixture back into the egg white halves. It’s all about making them look pretty! Give them a light sprinkle of smoked paprika for color.
5. Garnish and Serve:
Top each filled egg with a little bit of the finely chopped bacon. Finish them off with a sprinkle of fresh parsley or celery leaves. Arrange celery sticks and/or cucumber slices around the eggs for a refreshing crunch. Serve chilled and enjoy the fun, smoky, and tangy flavors!
Can I Use Different Types of Eggs for This Recipe?
Yes, you can use any size of eggs, but large eggs are recommended for the best texture. Just adjust the cooking time slightly if you’re using medium or extra-large eggs.
How Do I Store Leftover Deviled Eggs?
Store any leftover deviled eggs in an airtight container in the refrigerator. They’ll be good for up to 2 days. To keep them fresh, cover them with plastic wrap or parchment paper to prevent them from drying out.
Can I Make These Deviled Eggs Spicier?
Absolutely! For an extra kick, add more hot sauce or mix in some diced jalapeños or red pepper flakes. You can adjust the spiciness to your taste!
What If I Don’t Have Horseradish?
If you don’t have horseradish on hand, you can substitute it with a dab of mustard or even a small amount of wasabi. Both can give that nice tangy heat to your deviled eggs.
