Bloody Mary Deviled Eggs
A creative and flavorful twist on classic deviled eggs. This appetizer combines the savory, spicy flavors of a Bloody Mary cocktail with the creamy, rich texture of deviled eggs.
Nutrition
Calories: 60kcalProtein: 3gFat: 4.5gSaturated Fat: 1.2gCholesterol: 95mg
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
Proper storage ensures the quality of leftover deviled eggs. Place them in a single layer in an airtight container, separating layers with parchment paper if needed. Refrigerate immediately and consume within 2 days for the best flavor and texture.
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