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Bloody Mary Pickled Eggs

Dinner Ideas April 6, 2026 Leave a comment
Mason jar labeled 'Bloody Mary Pickled Eggs' filled with red eggs, celery, and lemon in brine.

Embark on a flavor adventure with the delightful art of making Bloody Mary Pickled Eggs! This fun culinary project combines the savory richness of traditional pickled eggs with the bold, spicy kick of a classic Bloody Mary cocktail. Perfect for brunch tables, snack platters, or a quirky gift, these eggs are sure to impress and amuse your friends. When ready to serve, enjoy these eggs as a savory snack, garnish for cocktails, or a unique addition to salads. Their striking appearance and complex flavor profile make them a conversation starter and a fun twist on traditional pickled eggs. So, gather your ingredients, embrace the process, and enjoy the deliciously bold results of your Bloody Mary Pickled gs adventure! *Just a reminder all of my recipes can be found at www.kitchenmoxy.com; where they can be searched and printed.

Ingredients

  • 10 eggs
  • 1 medium sweet onion, sliced thin (a mandolin slicer is a perfect tool for this job)
  • 1 cup Bloody Mary Mix
  • 1 cup white distilled vinegar
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon minced Garlic
  • 1 tablespoon hot sauce
  • 1 tablespoon celery seed
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 2 Bay leaves
  • 1 Jalapeño pepper, sliced
  • 10 drops red food coloring (optional) try ¼ cup beet juice

Process

  1. Place eggs in a large pot of water making sure they are fully submerged. Bring water to a boil, reduce heat and simmer for 11 minutes.
  2. First, drain the hot water and put the eggs in cold water. When they are cool enough to handle, peel off the shells. Do not refrigerate, shells are easier to peel when warm.
  3. Wearing gloves, slice the jalapeño peppers about ¼ inch thick. Leave the seeds if you want more heat.
  4. In a large pot, combine the Bloody Mary Mix, white vinegar, Worcestershire sauce, hot sauce, garlic, celery seed, red pepper flakes, salt, bay leaves and food coloring.  
  5. Bring mixture to a boil, stirring occasionally until the mixture is fully incorporated and salt is dissolved. Reduce heat to low. Simmer for about 5 minutes.
  6. Pour the hot brine over the eggs to fill the jar up to 1/4-inch headspace.
  7. Let sit for 30 minutes before adding the lid.
  8. Secure the lid and place in the refrigerator when eggs cool to room temperature. 

Will last 3 to 4 months in the refrigerator. Let eggs pickle for 7 days to develop flavor.