Bloody Mary ingredients obviously make the best cocktail, but they make for a fun and delicious food too. I love experimenting with classic recipes and adding my own unique bloody mary flavor twist to them.
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.
In this post, I’ll be sharing my recipe for these delicious deviled eggs appetizer as well as some tips and tricks to make them perfect every time.
This recipe makes 12 eggs.
Bloody Mary Deviled Eggs Ingredients:
- 12 large eggs
- 1/2 cup mayonnaise
- 1/4 cup tomato juice (tomato paste can work too)
- 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
Directions:
- To start, place the eggs in a large pot and cover them with cold water. Instant pots work too.
- To make the hard boiled eggs, bring the water to a boil, then turn off the heat and let the eggs sit in the hot water for 12 minutes.
- 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.
- 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.
- For your Egg Yolk Mixture: Mash the egg yolks in a small bowl with a fork or a potato masher until they are finely crumbled.
- Finish the egg mixture by adding the mayonnaise, tomato juice, Worcestershire sauce, horseradish, lemon juice, celery salt, hot sauce, salt, and pepper. Mix well until everything is fully combined.
- 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.
- To garnish, 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!
These Bloody Mary deviled eggs are the perfect appetizer for any occasion – whether it’s a family gathering, a potluck, or a fancy dinner party. The combination of tangy tomato juice, spicy horseradish, and savory bacon is sure to satisfy any taste buds. Plus, they’re easy to make and can be prepared in advance, making them a convenient option for busy hosts.
If you’re looking for some additional tips to make these Bloody Mary deviled eggs even better, here are a few things to keep in mind:
- 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.
- Experiment with different garnishes: While I love the classic Bloody Mary garnishes like celery and parsley, don’t be afraid to try something new. Crispy bacon, diced jalapenos, and smoked paprika are all great options that can add a unique twist to this recipe.
In conclusion, Bloody Mary deviled eggs are a fun and flavorful twist on a classic recipe. With just a few simple ingredients and some creative garnishes, you can create a delicious and impressive appetizer that’s sure to be a hit at any. For other bloody mary cooking recipes, click here. Or if you’re interested in more about Bloody Mary drinks, click here.