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Bloody Mary Deviled Eggs

Bloody Mary deviled eggs with a creamy tomato-horseradish filling and classic spicy garnish. Boiled, chilled, piped, and finished with Old Bay for a rosy, tangy bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled filling
  • 0.3333333333 cup mayonnaise
  • 1 tbsp tomato paste
  • 2 tsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 0.5 tsp hot sauce
  • 0.5 tsp celery salt
  • 1 tbsp vodka (optional)
  • 1 black pepper to taste
Garnish
  • 1 celery leaves, sliced
  • 1 pickled okra
  • 1 olives
  • 1 Old Bay

Equipment

  • 1 sheet pan

Method
 

Boil, then chill and prep the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Keep the yolks and whites separated for filling.
Make the Bloody Mary filling
  1. Mash the egg yolks with mayonnaise, tomato paste, prepared horseradish, Worcestershire sauce, lemon juice, hot sauce, celery salt, and vodka until smooth. If using vodka, mix it in at the same time for even flavor.
  2. Season the filling with black pepper to taste. Stir until the mixture is consistent and pipeable.
  3. Pipe the filling into the egg whites. Fill each half fully so the center looks rosy and thick.
Garnish and serve
  1. Top each egg with a celery leaf. Add a slice of pickled okra (or a small olive if preferred) on top for a briny bite.
  2. Finish with a pinch of Old Bay on each deviled egg. Serve immediately or keep chilled until ready.

Notes

For the cleanest piping, chill the peeled egg halves for 5 minutes before filling so the yolk mixture stays firm. Store deviled eggs covered in the refrigerator for up to 2 days; freeze is not recommended. For a lighter option, swap half the mayonnaise for Greek yogurt to keep the tang while reducing fat.