Are you ready to elevate your appetizer game with a splash of fun and flavor? Introducing the delightful twist on classic deviled eggs: Bloody Mary Deviled Eggs! This recipe combines the savory richness of traditional deviled eggs with the bold, tangy kick of a Bloody Mary cocktail. Perfect for brunch gatherings, holiday parties, or whenever you want to impress your guests with something uniquely delicious. One of the most exciting ways to make these eggs is by using Bloody Mary Pickled Eggs as a base.

Serve these Bloody Mary Deviled Eggs chilled, garnished with additional pickled vegetables or olives. They make a striking addition to any brunch table or cocktail party, offering a savory, tangy, and slightly spicy flavor profile that will delight your guests. For an extra touch, pair them with a cold Bloody Mary cocktail to complete the theme.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• ½ tablespoon prepared horseradish
• 1 small garlic clove, minced
• ½ tablespoon tomato paste
• 1 teaspoon hot sauce
• Juice of ½ lemon
• ½ teaspoon celery seeds, or celery salt
• ¼ teaspoon salt
• Pepper to taste
• 2 slices of crisp, cooked bacon crumbled
• 1-1/2 teaspoon Old Bay seasoning
• 12 Bacon pieces
• 12 sliced celery leaves
• 3 Sliced lengthwise sweet baby Gerkin pickles
• 12 cherry tomatoes

Process

1. Place eggs in a large pot; be sure the eggs are completely submerged in water.
2. Bring water to a boil, turn the heat down to medium-high, and simmer for 11 minutes.
3. When finished, drain the hot water and fill the pot with cold tap water.
4. When cool enough to handle, remove shells from the eggs. (Note: shells are easier to remove when warm.
5. Cut the eggs in half horizontally, not from top to bottom. If needed, trim the bottom of each egg so it can stand upright on a plate or dish.
6. Remove the yolk to a separate bowl. Place the whites on a serving platter.
7. With a hand mixer, beat or hand-mash together the yolks, mayonnaise, horseradish, garlic, tomato paste, hot sauce, lemon juice, celery seeds, salt, and pepper until smooth.
8. Spread Old Bay seasoning onto a small plate. Tip the cut edges of the egg whites into the seasoning.
9. Spoon or pipe the yolk mixture into the rimmed egg whites. To garnish, spear a sliced pickle, a slice of bacon, and a cherry tomato on a toothpick and top the egg with it. Slide celery leaves into the yolk mixture. Keep eggs refrigerated until they are ready to serve.

Tagged: appetizer, bloody mary eggs, breakfast, cooking, deviled eggs, dinner, eggs, Food, protein, recipe, recipes