Best Ever Bloody Mary Deviled Eggs
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!
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
- Potato masher or fork
- Piping bag, with tip attachment
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.
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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