Bloody Mary Deviled Eggs – Averie Cooks

Bloody Mary Deviled Eggs – All the flavors of a bloody Mary in deviled egg form! There’s Old Bay, lemon juice, hot sauce, Dijon mustard, celery salt, horseradish, pimento-stuffed green olives, and celery! Super TASTY and FUN for events, parties, and holiday get-togethers! 

Bloody Mary Deviled Eggs Recipe

I love deviled eggs. They are one of my guilty pleasures but I don’t make them as much as I should.

However, with hard-boiled Easter eggs on hand, if you’re looking for a way to use up some of your eggs, here is a egg-cellent recipe!

That’s because the egg whites are coated with Old Bay Seasoning and the filling is a mixture of mayo, hot sauce, Dijon mustard, celery salt, and optional horseradish. 

I garnished the bloody Mary deviled eggs with a celery stalk and green olives with pimentos.

Bloody Mary fans will love these deviled eggs inspired by the classic drink!

Whether you serve as an appetizer at your next holiday party, game day party, or a girls-night-in I promise people will be fighting over the last half!

As a bonus, deviled eggs are a naturally gluten-free snack!

Ingredients in Bloody Mary Deviled Eggs

To make bloody Mary deviled eggs, you’ll need the following common and easy to find fridge and pantry ingredients including the following:

• Hard-boiled eggs
• Mayonnaise
• Lemon juice
• Hot sauce
• Dijon mustard
• Celery salt
• Horseradish, optional
• Old Bay Seasoning or cajun seasoning
• Green olives with pimentos
• Celery stalks or leaves

How To Make Deviled Eggs that Taste Like a Bloody Mary

For these festive and spiced up bloody Mary deviled eggs, follow these easy straightforward steps:

Step 1: Hard boil, cool, peel, and halve the eggs.

Step 2: Mash the yolks in bowl along with mayo, lemon juice, hot sauce, Dijon, celery salt, and optional horseradish to create the filling mixture.

Step 3: Dip the cut side of the egg whites in Old Bay.

Tip: After you get these dipped, don’t touch the seasoning with your fingertip or it will rub off.

Step 4: Carefully fill the center of each egg white with the filling mixture.

Step 5: Garnish with the olives, celery, and serve!

How To Hard Boil Eggs Perfectly

Everyone seems to have a method of hard boiling eggs that is supposed to be perfect. And everyone’s “perfect method” varies!

I wrote a blog post on How To Make Hard Boiled Eggs after receiving tons of reader questions on the topic of the years.

Highlights from that post for perfectly hard boiled eggs include:

• Use week old eggs. Older eggs seem to peel easier than super fresh eggs.
• Start with cold water and eggs in a pot, bring water to a ripping boil, turn off the heat, wait 10 to 12 minutes with the eggs just sitting in the just-boiled super hot water.
• Ice bath them for 5 to 10 minutes.
• Rap or bang the fatter part of the egg which I call the base against your counter or sink, and with water running and peel them.
• I don’t add vinegar to the water.
• Nor do I use expensive eggs or even organic eggs. I use “basic” white eggs.

Serving and Storage Suggestions for Bloody Mary Deviled Eggs

Bloody Mary deviled eggs are definitely best served as soon as possible after you make them.

Tips: If you’re making these for a party or event and need to do some of the work ahead of time, feel free to hard boil your eggs, peel them, halve them, and get the filling mixture made.

Keep everything well wrapped in plastic wrap or airtight containers in the fridge until you’re ready to assemble them.

However, don’t fill the egg whites them nor garnish them until right before you plan to serve them. Although an hour or two ahead is fine. Keep them refrigerated until service.

Extra deviled eggs will keep airtight in the fridge for up to 2 days although they won’t look as pretty obviously.

Flavor Variations and Options for Bloody Mary Deviled Eggs

These bloody Mary deviled eggs are just ripe for getting creative with the ingredients and flavors!

Here are some deviled egg flavor variation ideas:

• Plain Greek yogurt may be used in place of mayonnaise.
• Old Bay Seasoning or cajun seasoning is fine.

• I use Cholula hot sauce although Frank’s, Valentino, or Tapatio are all acceptable substitutes. Use a smooth rather than chunky hot sauce, as mild or hot as you like.
• Prepared horse radish that is shelf-stable (non-refrigerated) is what I use. It can be omitted or use a favorite refrigerated brand if desired.
• Olives are optional as is using olives with pimentos. Use plain green or your favorite olives.

• Adding shrimp is a great touch. Use frozen, previously cooked, tiny shrimp that all you need to do is thaw and place in the center of the filling area.
• Mini whole pickles or a slice or two of pickles are fun additions.

Tips for the Best Bloody Mary Deviled Eggs

When making bloody Mary deviled eggs, make sure to have a little patience. Hard boiling eggs and peeling them can sometimes not go quite as planned.

I suggest boiling at least two extra eggs so that in case a couple get a bit mangled in the peeling process, you have extras. 

Another way to combat this is to buy store bought already hard-boiled eggs. Trader Joe’s sells them and most grocery stores sell them. Sometimes the salad bar areas of grocery stores also sell them.

However, note that buying hard boiled eggs is not at all budget-conscious. Nor do they tend to taste as good as if you do it yourself, but it’s an option.

After you dip the egg whites in Old Bay, make sure not to touch those dipped areas or your fingertip will likely remove some of the seasoning and they’ll look bare.

You can pipe in the filling mixture into the holes in the egg whites.

However, I simply dollop it in with a spoon. I am team avoid piping bags at all costs! 

Make sure any time you are serving hardboiled eggs for a party or event that they don’t linger at room temp for hours and hours.

Especially if you’re serving these for say a Memorial Day or Fourth of July event and they’ll be kept outdoors, make sure they get consumed promptly! 

Ingredients

• 6 large hard-boiled eggs, peeled and halved
• 2 tablespoons mayonnaise
• 1 tablespoon hot sauce (such as Cholula, Frank’s, Valentino, or Tapatio)
• 1/2 teaspoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon celery salt
• 1/2 tablespoon prepared horseradish, optional and to taste
• 3 tablespoons Old Bay Seasoning or cajun seasoning
• 12 green olives with pimentos, optional
• Celery stalks or leaves, optional and as desired

Instructions

1. Hard boil 6 large eggs (plus I suggest at least 2 extra in case you have difficulty peeling one or two of them). Read this post on How To Make Perfect Hard Boil Eggs. In summary, add the eggs to a kettle, cover the eggs with at least 2 inches of cold water, and bring to a ripping fast boil. Shut the heat off, and let the eggs sit in the hot water for 10 to 12 minutes. After that time, transfer them to an ice bath where they need to sit for 5 to 10 minutes. After that time, bang the base (fat) end of the egg against your kitchen sink, and peel the eggs under running water.
2. Halve the hard-boiled eggs vertically.
3. Place the yolks in a medium bowl and to it, add the mayo, hot sauce, lemon juice, Dijon mustard, celery salt, optional horseradish, and mash to combine; set aside.
4. Add the Old Bay Seasoning or cajun seasoning to a small bowl.
5. Dip the cut surface of each egg white in the Old Bay, taking care not to touch it with your fingertip after dipping.
6. Carefully spoon the filling mixture into the center of each egg. I use a small spoon although you can use a piping bag and large round tip however that is too fussy for me!
7. Optionally garnish the eggs by carefully laying an olive and celery in the filling area and serve immediately. Eggs are best served fresh but will keep airtight in the fridge for up to 2 days although they will not look as pretty as time passes.* (See Notes for Make Ahead Directions)

Notes

*If you’re making these for a party or event and need to do some of the work ahead of time, feel free to hard boil your eggs, peel them, halve them, and get the filling mixture made.

Keep everything well wrapped in plastic wrap or airtight containers in the fridge until you’re ready to assemble them.

However, don’t fill the egg whites them nor garnish them until right before you plan to serve them. Although an hour or two ahead is fine. Keep them refrigerated until service.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:

Calories: 63Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 883mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g

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