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Bloody Mary Deviled Eggs


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  • Author: sophie
  • Total Time: 27 minutes
  • Yield: 24 servings 1x

Description

Bloody Mary Deviled Eggs offer a delightful twist on the classic appetizer, infusing traditional flavors with zesty ingredients reminiscent of a Bloody Mary cocktail. These creamy, savory bites are perfect for brunches, parties, or any gathering where you want to impress your guests. Each egg is packed with the bold tastes of horseradish, tomato paste, and hot sauce, making them not only visually appealing but also incredibly satisfying. Garnished with pickles and celery leaves, these deviled eggs are sure to be a hit!


Ingredients

Scale
  • 12 large eggs
  • 1/4 cup mayonnaise
  • Juice of 1/2 lemon
  • 1 tablespoon horseradish
  • 1 tablespoon tomato paste
  • 2 teaspoons hot sauce
  • 1 teaspoon celery seed
  • Kosher salt and freshly ground black pepper
  • Old Bay seasoning for coating
  • Thinly sliced pickles and celery leaves for garnish

Instructions

  1. Boil the eggs in a large pot of water for 12 minutes.
  2. Transfer boiled eggs to an ice bath for easy peeling.
  3. Crack and peel the eggs under cool running water; scoop yolks into a bowl.
  4. Mix yolks with mayonnaise, lemon juice, horseradish, tomato paste, hot sauce, celery seed, salt, and pepper until smooth.
  5. Pipe the filling into egg whites and coat with Old Bay seasoning.
  6. Garnish with pickles and celery leaves.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Appetizer
  • Method: Boiling
  • Cuisine: American

Nutrition

  • Serving Size: 1 egg half (30g)
  • Calories: 77
  • Sugar: 0g
  • Sodium: 145mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 5g
  • Cholesterol: 187mg