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I honestly can’t believe how amazing these Bloody Mary deviled eggs are! They have all the flavor of a classic Bloody Mary in a bite-sized package. Even better, you can customize the toppings with any of your favorites, like bacon, celery, pickles, or even Tajin. This is one of my favorite appetizers for a brunch party or holidays like Easter and Christmas!

A white platter of bloody Mary deviled eggs with bacon on a green tiled counter next to a pink linen, red and white bowl of celery, lemons, mini hot sauce bottles, and brown bowls of olives and Tajin.

When I was younger, seeing my parents and their friends drinking Bloody Marys on the deck of our cabin, I simply couldn’t fathom the concept. Because what do you mean you’re drinking tomato juice mixed with garlic, Worcestershire, and vodka to top it all off?

So for me, Bloody Mary was just a creepy urban legend until I was well into my 20s. It was only at my friend Hannah’s bachelorette party that I had my first Bloody. Her sister set up a DIY bar, and not being one to miss out on a good time, I made my own concoction and had a revelation. Guys, did you know that Bloody Marys are actually really good??

These deviled eggs are inspired by that exact moment! Like my spicy deviled eggs, they have a bit of a kick thanks to garlic, hot sauce, pickle juice, and a little lemon. I like to make them for brunches or holidays, along with other breakfast bites like banana nut bread mini muffins or my flaky ham and cheese puff pastry bites.

And don’t worry about boiling the eggs. I know they can be finicky, but I’ll share my favorite way to make hard-boiled eggs in the recipe card! I learned this method when I was in culinary school, and it’s never done me wrong.

Tomato paste

Brown bowls of hard-boiled eggs, bacon, cheese, dill, olives, tomato paste, Cajun seasoning, and spices next to a red and white bowl of celery, and jars of pickles and red onions on a green tiled counter.

The first time I tried this recipe, I used tomato juice, and it made the filling entirely too runny. So the next time, I tried tomato paste, and as it turns out, it’s a key ingredient!

The tomato paste adds an intense tomato-y flavor without any extra liquid. I like to use a good-quality double-concentrated tomato paste, like Centro or Mutti, for more flavor.

Directions & recipe tips

A brown bowl of egg yolks, mayo, tomato paste, and spices on a green tiled counter next to brown bowls of olives, spices, bacon, and cheese, a red and white bowl of celery, and jar of pickled onions.
Add the egg yolks, mayo, tomato paste, lemon juice, pickle juice, hot sauce, Worcestershire, & spices to a small bowl.
A hand using a fork to mash a brown bowl of egg yolk filling on a green tiled counter next to brown bowls of olives, spices, bacon, and cheese, a red and white bowl of celery, and jar of pickled onions.
Use a potato masher or the tines of a fork to mash the filling until it’s super creamy. You can also use a hand mixer!
A hard boiled egg being dipped into a brown bowl of Bloody Mary mix on a green tiled counter next to a white platter of egg whites, a red and white speckled bowl of celery, and brown bowls of olives, bacon, egg yolk filling, and seasoning.
Then, dip the egg whites in some kind of seasoning. I like Bloody Mary mix, but Cajun seasoning or Tajin is good too!

You want the filling to be super smooth so it doesn’t clog up the pastry tip. Feel free to use a hand mixer to make things easier!

A piping bag of tomato egg filling on a green tiled counter next to a white platter of egg whites, a red and white bowl of celery, and brown bowls of bacon, olives, and Tajin.
Spoon the filling into a piping bag with a tip attachment. This makes it so much easier, I promise!
A hand using a piping bag to pipe Bloody Mary deviled eggs on a green counter next to a red and white bowl of celery, bottle of Tobasco sauce, and brown bowl of olives.
Divide the filling between all of the egg whites. Don’t be afraid to really fill them up.
A white platter of Bloody Mary deviled eggs.
Top the eggs with a variety of toppings. My favorite combo is bacon, pickles, & pepper Jack!

If you don’t have a pastry bag and tip, you can use a zipper bag instead. Just cut off one of the corners and pipe the filling into the egg whites.

Topping ideas

You can go as hard as you want on the toppings. Feel free to keep it simple with 2-3 items. Or, set out a bunch of toppings and let your friends create their own deviled egg!

  • Crispy bacon or steamed shrimp
  • Pickled onions, cornichons, olives, peperoncinis, Giardiniera
  • Celery leaves, fresh dill, chives, or green onions
  • Cubes of pepper Jack or cheddar cheese
  • Sliced celery, cherry tomatoes, cucumber slices, beets
  • Lemons and hot sauce, obviously!
A white platter of Bloody Mary deviled eggs with bacon, celery, and other toppings on a green tiled counter. The platter is next to mini hot sauce bottles, a red and white bowl of celery, a jar of pickled onions, and brown bowls of olives and seasoning.

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Best Ever Bloody Mary Deviled Eggs

Yield: 24 deviled eggs
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
These Bloody Mary deviled eggs are a showstopper at brunch parties and holidays! They're super easy to make, and you can customize them with any of your favorite toppings, like bacon, celery, Tajin, and everything in between. I promise, these are a hit every single time I bring them to a get-together!
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Ingredients

Bloody Mary Deviled Eggs

  • 12 large eggs, room temperature
  • 2 Tablespoons white vinegar optional (30 milliliters)
  • Kosher salt, I use Morton
  • 1/4 cup good mayonnaise I use Best Foods (60 grams)
  • 2 Tablespoons double-concentrated tomato paste (32 grams)
  • 1 Tablespoon fresh lemon juice (15 milliliters)
  • 1 Tablespoon cornichon/pickle juice (15 milliliters)
  • 2 teaspoons hot sauce more or less, to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon celery salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Freshly-cracked black pepper, to taste
  • 2 Tablespoons Bloody Mary seasoning, Cajun seasoning, Old Bay, or Tajin (10 grams)

Topping Ideas

  • Thick-cut bacon, cooked and crumbled
  • Cornichons, thinly-sliced
  • Olives thinly-sliced
  • Pickled onions
  • Pepper Jack cheese, cut into small cubes
  • Fresh lemons, thinly sliced
  • Sliced celery and celery leaves
  • Fresh dill or chives, roughly chopped

Equipment

Instructions 

Boiled Eggs

  • Bring a large pot of water to a boil, and add the white vinegar and 2 teaspoons of Kosher salt. (The vinegar and salt make peeling easier!) Then, use a slotted spoon to gently lower the room-temperature eggs into the boiling water. Boil for 30 seconds, and then reduce the heat to a simmer. Cover and simmer the eggs for 11-12 more minutes.
  • Meanwhile, fill a large bowl with ice water. Once the eggs are finished cooking, use a slotted spoon to transfer them from the simmering water to the ice water. Let them cool for 15 minutes to keep them from cooking further.
  • Working one at a time, gently crack and peel each hard-boiled egg. The egg shells should remove easily, but if not, peel them in a bowl of room-temperature water. (This helps so much!) Refrigerate the eggs in an airtight container until they're completely cold.

Bloody Mary Deviled Eggs

  • Cut each hard-boiled egg in half vertically. Use a spoon to scoop the egg yolks into a medium bowl. Set the egg whites aside for later.
  • To the bowl of egg yolks, add the mayonnaise, tomato paste, lemon juice, cornichon/pickle juice, hot sauce, Worcestershire sauce, celery salt, smoked paprika, garlic powder, and black pepper, to taste. Use a potato masher or the tines of a fork to mash the mixture until it's completely smooth. (You can also use a hand mixer.) Taste and add salt, pepper, or other seasonings, as needed.
  • Evenly pour the Blood Mary seasoning, Cajun seasoning, Old Bay, or Tajin onto a small plate. Then, dip the cut side of each egg white into the seasoning to create a "rim". Place the egg whites cut side up on a serving platter.
  • Use a rubber spatula to spoon the filling into a piping bag fitted with a tip. (Alternatively, you can use a zipper bag with the tip cut off.) Evenly pipe the filling into the center of each egg white.
  • Garnish the deviled eggs with crumbled bacon, sliced cornichons, celery, herbs, or any other toppings that you like. Or, set the toppings out and let your guests create their own deviled eggs. Serve immediately and enjoy!

Notes

The cook time for hard-boiled eggs can vary by region, so if you have a method you like, go ahead and do whatever works! This is the method I learned in culinary school, and it works for me every time.
While I like these eggs as-is, feel free to add a small splash of vodka if you like. (I’ve found it doesn’t make a huge difference taste-wise, but to each their own!)
Also, I’m not a big horseradish girl, so I left it out. But you can add about 1 teaspoon of prepared horseradish if you like. (Or just add it to taste.)
You want the filling to be super smooth so it doesn’t clog up the pastry tip. Feel free to use a hand mixer to make things easier!
You can make these eggs in advance without any toppings. Just place them in an airtight container and refrigerate overnight. Let the eggs warm up for about 15 minutes, and add the toppings right before serving.
The nutrition info is only for the eggs and does not include any toppings.
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1deviled egg, Calories: 55kcal, Carbohydrates: 1g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 94mg, Sodium: 179mg, Potassium: 56mg, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg
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