Bloody Mary deviled eggs are a fusion of two beloved culinary classics: the zesty, spicy flavors of a Bloody Mary cocktail with the creamy, savory profile of traditional deviled eggs. It’s fascinating how a beloved cocktail can blend its savory and tangy flavors into something entirely different.
Contents
Bloody Mary deviled eggs recipe
Bloody Mary Deviled Eggs are a creative twist on traditional deviled eggs. These deviled eggs incorporate ingredients typical of Bloody Marys, such as such as tomato paste or tomato juice, Worcestershire sauce, horseradish, hot sauce, celery salt, and lemon juice.
These Bloody Mary Eggs make for an eye-catching and delicious appetizer that is perfect for parties, holidays like Thanksgiving, Valentine’s Day, or game day gatherings. You can even serve them at the Halloween, Christmas, and New Year party.
You can serve these Bloody Mary Deviled Eggs with charcuterie and cheese boards with cheddar, salami, or mozzarella sticks. Seafood and protein options like shrimp, bacon, grilled scallops, or chicken skewers are a great choice too.
For lighter sides, try sliced veggies, red pepper hummus, fried cauliflower, or Caprese skewers. Dips like guacamole or crackers balance the heat. Classic appetizers like Swedish meatballs, tortilla pinwheels, or mini chimichangas also work well.
This appetizer pairs well with drinks like Bloody Mary, Vodka Fizz, Gin Fizz, Mojito, or Cucumber Mint Cooler. If you want wine, try Champagne, Prosecco, rosé, or Sauvignon Blanc. Light beers like pilsners or wheat beers work too. Non-drinkers can enjoy a Virgin Mary or iced tea with lemon or cucumber.
Here’s how to make the bloody deviled eggs:
Bloody Mary Deviled Eggs
Nutrition
Ingredients
- 6 large eggs
- 2 tbsb mayonnaise
- 1 tbsb tomato paste or ketchup
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce like Tabasco, adjust to taste
- Salt and pepper to taste
- Paprika or celery salt optional, for garnish
Instructions
- Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes. Remove from heat, drain, and transfer eggs to a bowl of ice water to cool completely.
- Once the eggs are cool, peel them and cut them in half lengthwise. Carefully remove the yolks and place them in a separate bowl. Mash the yolks with a fork until smooth.
- To the mashed yolks, add mayonnaise, tomato paste or ketchup, Dijon mustard, Worcestershire sauce, hot sauce, salt, and pepper. Mix until well combined and smooth. Adjust seasoning to taste.
- Spoon or pipe the yolk mixture back into the egg white halves, dividing evenly.
- Sprinkle with paprika or celery salt if desired. Serve immediately, or refrigerate until ready to serve.
Notes
SIMILAR RECIPES:
Variations
Here are some fun and creative deviled egg variations based on this recipe:
- Vegan Versions
- Use silken tofu instead of egg yolks for the filling.
- Substitute vegan mayonnaise for traditional mayo.
- Create “egg whites” from agar-agar or use hollowed-out mini potatoes as a base.
- Spicy Sriracha Deviled Eggs
- Replace hot sauce with Sriracha and add a touch of lime juice for zing.
- Top with a jalapeño slice or crushed red pepper.
- Avocado Addition
- Swap out mayonnaise with mashed avocado for a creamy, healthier twist.
- Add cilantro and a squeeze of lime.
- Cheddar Bacon Deviled Eggs
- Mix in shredded sharp cheddar and crumbled cooked bacon.
- Sprinkle with chives on top.
- Smoky Tuna or Salmon Versions
- Add 1–2 tablespoons of canned tuna or smoked salmon to the filling.
- Use dill or capers for garnish.
- Chipotle-Lime Deviled Eggs
- Use chipotle mayo instead of regular, and add a dash of lime juice.
- Garnish with paprika and lime zest.
- Garlic Parmesan Deviled Eggs
- Mix in grated Parmesan cheese and a pinch of garlic powder.
- Top with parsley or cracked black pepper.