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Bloody Mary Deviled Eggs

A zesty twist on a classic appetizer, these Bloody Mary Deviled Eggs combine the tangy flavors of tomato, horseradish, and celery salt for a crowd-pleasing treat.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Egg Base
  • 12 large large eggs Pasture-raised if possible for creamier yolks.
Filling Mixture
  • 1/2 cup mayonnaise Light or full-fat depending on your preference.
  • 1/4 cup tomato juice or low-sodium V8 Good-quality preferred.
  • 1 tablespoon prepared horseradish Adjust according to heat preference.
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery salt Plus extra for sprinkling.
  • 1/4 teaspoon smoked paprika Plus a pinch for garnish.
  • to taste freshly ground black pepper
  • 2 tablespoons finely chopped celery and/or dill pickles For crunch.
Optional Garnishes
  • to taste small celery leaves, pickled okra, cocktail shrimp, or hot sauce For garnish.

Method
 

Preparation
  1. Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat.
  2. Once boiling, cover the pan, remove from heat, and let sit for 12 minutes for fully set yolks.
  3. Drain and transfer eggs to an ice bath for 5–10 minutes.
  4. Peel the eggs and slice them lengthwise. Scoop out yolks into a medium bowl and arrange whites on a serving platter.
Filling
  1. Mash the yolks with a fork until smooth. Add mayonnaise, tomato juice, horseradish, Worcestershire sauce, Dijon, celery salt, smoked paprika, and black pepper. Stir until silky.
  2. Fold in the chopped celery or pickles for texture. The mixture should be creamy but pipeable.
Assembly
  1. Transfer the yolk mixture to a piping bag and fill each egg white half with a swirl.
  2. Garnish each egg with smoked paprika, celery salt, and a tiny celery leaf or pickle spear.
  3. Chill for at least 15 minutes before serving.

Notes

Serve chilled or at cool room temperature. Use slightly older eggs for easier peeling. You can use Greek yogurt instead of mayonnaise for a lighter option.