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.
Made for Good Company
For the brunch table
Bloody Mary Deviled Eggs
Made with Stu’s Bloody Mary Concentrate. A little spicy, a little tangy, and ready for the brunch table.
Makes24 deviled egg halves
Scale
Estimated times · 1× batchPrep Cook Total
Ingredients
Finish it your wayPickles, green olives, chopped parsley, diced celery, cooked bacon or sliced green onions.
Let’s make them
Hard-boil the eggs
Cover the eggs with cold water in a large pot. Bring to a boil, turn off the heat and let stand for 12 minutes. Drain and transfer to ice water to cool.
Peel & halve
Once cool, peel the eggs and slice in half lengthwise. Gently remove the yolks and place them in a bowl.
Mix the filling
Mash the yolks until finely crumbled. Add the mayonnaise, Stu’s Bloody Mary Concentrate, tomato juice, Worcestershire, horseradish, lemon juice, celery salt, hot sauce, salt and pepper. Mix until fully combined.
Fill, garnish & pass around
Spoon or pipe the filling into the egg whites. Top with your favorite garnishes. If you’re using bacon, keep it crispy on top.
A head start for the hostMake the filling the night before and keep it covered in the fridge. Fill the eggs just before serving.
Tomato juice substitutionFor a version without concentrate, use ¼ cup tomato juice in place of both the concentrate and tomato juice listed above.
The Easy Way to a Great Bloody Mary
Stu's is Worcestershire, pickle brine, celery salt, and a balanced spice blend in one bottle. One ounce plus 4 to 5 oz of tomato juice, and one bottle makes 16 to 24 drinks. Pour a little less for mild, a little more for bold, and it comes out how you like it, no doctoring afterward.
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
The recipe above uses 2 tablespoons of Stu’s Bloody Mary Concentrate mixed with 2 tablespoons of tomato juice for 12 eggs. Add both to the yolk filling as directed in the recipe card.
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.
Build a Deviled Egg Bar
The best way to serve these at a party is to let people finish their own. Pipe the filling into the whites, then set out bowls of garnishes and let guests top their own. It turns an appetizer into the same build-it-yourself moment as a Bloody Mary bar.
Good garnishes to set out: crumbled bacon, celery leaves, green olives, mini pickle slices, a dusting of celery salt or smoked paprika, and a few dashes of hot sauce. For a spread that all ties together, serve them next to a shrimp cocktail with homemade cocktail sauce made from the same concentrate.
Make it seafood. Fold a little lump crab or a chopped poached shrimp into the filling, or set a small piece on top of each egg. It pushes the whole thing closer to a Bloody Mary and gives the platter a centerpiece.
More Bloody Mary Recipes
If you love cooking with Bloody Mary flavors, try these:
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.
How do I peel hard-boiled eggs easily?
Add a splash of vinegar and a little salt to the boiling water, then move the eggs straight to an ice bath when they are done. The shock makes the shells release. Peel under cool running water and start at the wider end where the air pocket sits.
Can I add crab or shrimp?
Yes. Fold a little lump crab or chopped poached shrimp into the filling, or set a small piece on top of each egg. It leans the flavor toward a Bloody Mary and makes the platter look like a centerpiece.
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