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Homemade Bloody Mary Deviled Eggs Recipe photo

Bloody Mary Deviled Eggs Recipe

These Bloody Mary Deviled Eggs are a zesty twist on a classic appetizer! Perfect for any gathering, they're sure to impress your guests.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 pieces Eggs
  • 1/4 cup Mayonnaise
  • 1 tablespoon Horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tomato paste
  • 1/2 teaspoon Tabasco sauce
  • 1 teaspoon Paprika
  • Salt and pepper to taste
  • 1/4 cup Old Bay seasoning
  • 1/4 cup Sliced pickles
  • Celery leaves for garnish

Equipment

  • Pot
  • Mixing bowl
  • Fork
  • Knife
  • Serving Platter

Method
 

Instructions
  1. Start by placing your eggs in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
  2. After 12 minutes, transfer the eggs to an ice bath to stop the cooking process. Allow them to cool for at least 5 minutes before peeling.
  3. Carefully peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl. Add the mayonnaise, horseradish, Worcestershire sauce, tomato paste, Tabasco, paprika, salt, and pepper to the yolks. Mix until smooth and creamy.
  4. Stir in the Old Bay seasoning and sliced pickles into the yolk mixture. Adjust seasoning to taste.
  5. Using a spoon or a piping bag, carefully fill the egg whites with the yolk mixture.
  6. Top each deviled egg with a sprinkle of paprika and a celery leaf for garnish. Arrange them on a serving platter and enjoy!

Notes

  • Use fresh eggs for the best flavor and ease of peeling.
  • Feel free to customize the recipe with your favorite spices or ingredients.
  • Store prepared deviled eggs in an airtight container in the refrigerator for up to a day.