Bloody Mary Deviled Eggs: The Brunch Appetizer That Steals the Show

Bloody Mary ingredients obviously make the best cocktail, but they make for delicious food too. I love experimenting with classic recipes and adding my own unique twist to the Bloody Mary flavor.

One of my recent favorites has been Bloody Mary deviled eggs. A perfect combination of flavors and textures that's sure to impress any crowd.

These Bloody Mary Deviled Eggs are proof that savory drink concentrates belong in the kitchen as much as the bar cart. A little spicy, a little tangy, and totally irresistible, they bring all the savory depth of your favorite brunch drink into one beautifully bite-sized snack.

This isn't your grandma's recipe (no offense to grandma). We took a classic and kicked it up a notch.

Bloody Mary Deviled Eggs Recipe

This recipe makes 24 deviled egg halves (12 eggs).

Ingredients:

12 large eggs
1/2 cup mayonnaise
1/4 cup tomato juice (or 2 tbsp Stu's Bloody Mary Concentrate mixed with 2 tbsp tomato juice)
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/4 teaspoon celery salt
1/4 teaspoon hot sauce
Salt and black pepper, to taste

Garnish options: Pickle, green olive, chopped parsley, diced celery, cooked bacon, sliced green onions

Tools: Pastry bag (optional but recommended)

Instructions

Step 1: Hard-boil the eggs

Place the eggs in a large pot and cover them with cold water. Bring the water to a boil, then turn off the heat and let the eggs sit in the hot water for 12 minutes. Instant pots work too.

After 12 minutes, drain the hot water and transfer the eggs to a bowl filled with ice water. This will cool the eggs quickly and make them easier to peel.

Step 2: Prep the egg whites

Once the hard-boiled eggs have cooled, peel them and slice them in half lengthwise. Carefully remove the yolks and place them in a separate bowl.

Step 3: Make the filling

Mash the egg yolks in a small bowl with a fork or a potato masher until they are finely crumbled.

Add the mayonnaise, tomato juice, Worcestershire sauce, horseradish, lemon juice, celery salt, hot sauce, salt, and pepper. Mix well until everything is fully combined.

Step 4: Fill and garnish

Using a piping or pastry bag or a small spoon, fill each egg half with the yolk mixture. Be generous with the filling, but make sure to leave a little bit of space at the top for the garnishes.

Top each egg half with your desired garnishes. You can choose to go classic with chopped parsley and diced celery, or add some crunch with cooked bacon and sliced green onions. Get creative and have fun with it.

When to Serve Bloody Mary Deviled Eggs

These are deviled eggs with main character energy. Perfect for:

Brunch parties
Holiday spreads
Cocktail hour
Tailgate spreads
Any gathering where flavor matters

Pair them with a Bloody Mary (obviously), a crisp rosé, or even a cold beer. This recipe plays well with others.

Why This Recipe Works

The combination of tangy tomato juice, spicy horseradish, and savory bacon satisfies every taste bud. The celery salt adds that distinctive Bloody Mary character that ties everything together.

Additionally, they're easy to prepare and can be made in advance, making them a convenient option for busy hosts. Make the filling the night before, store it covered in the fridge, and pipe into the eggs right before serving.

Tips for Perfect Deviled Eggs

Don't overcook the eggs. Overcooked hard-boiled eggs can result in a rubbery texture and a greenish-gray ring around the yolk. To prevent this, make sure to remove the hard-boiled eggs from the hot water after 12 minutes and transfer them to ice water immediately.

Use a piping bag for a professional look. If you want your deviled eggs to look extra fancy, use a piping bag to fill them with the yolk mixture. This will give them a smooth and uniform appearance that's sure to impress your guests.

Make them ahead. The filling can be made a day in advance and stored in the refrigerator. Fill the eggs just before serving so the whites don't get soggy.

Add bacon on top, not in the filling. Crumbled bacon is the perfect garnish, but mixing it into the filling can make the texture uneven. Keep it crispy on top.

Using Stu's Concentrate in the Recipe

For extra depth of flavor, swap out the plain tomato juice for 2 tablespoons of Stu's Bloody Mary Concentrate mixed with 2 tablespoons of tomato juice. The concentrate adds the complete Bloody Mary flavor profile, including all the spices and seasonings, without having to add them individually.

Try the Smoked Jalapeño variety for deviled eggs with a smoky kick, or the Jamaican Jerk for something unexpected at your next Caribbean-themed party.

More Bloody Mary Recipes

If you love cooking with Bloody Mary flavors, try these:

FAQ

Can I make deviled eggs ahead of time?

Yes. Make the filling up to 24 hours in advance and store it covered in the refrigerator. Fill the egg whites within 2 hours of serving. Fully assembled deviled eggs can sit at room temperature for about 2 hours safely.

How do I make deviled eggs spicier?

Add more hot sauce to the filling, or use Stu's Smoked Jalapeño Concentrate instead of the classic. For extra heat, garnish with a slice of pickled jalapeño.

What can I use instead of mayonnaise?

Greek yogurt works as a lighter substitute, though the texture will be slightly different. Some people use a combination of half mayo, half Greek yogurt. Avoid low-fat or fat-free versions, which can make the filling watery.

How long do deviled eggs last in the fridge?

Assembled deviled eggs will keep in the refrigerator for up to 2 days, though they're best eaten within 24 hours. Cover loosely with plastic wrap so the tops don't dry out.

Explore more: Bloody Mary & Savory Drinks | Cooking with Bloody Mary Mix | Brunch Menu Ideas