Bloody Mary Deviled Eggs

These Bloody Mary Deviled Eggs are a bold and flavorful twist on the classic deviled egg recipe! Perfect for brunch, parties, or holiday gatherings, these creamy eggs are packed with zesty Bloody Mary-inspired ingredients like tomato paste, hot sauce, and Worcestershire. Topped with green olives and pickles, they’re a crowd-pleasing appetizer that’s easy to make and full of savory goodness.

Course Appetizer, Side Dish

Cuisine American

Keyword deviled eggs, eggs

Prep Time 20

Cook Time 13

Servings

Calories 20kcal

Author Jesseca

Ingredients

1 dozen eggs boiled and peeled
¼ cup mayonnaise
2 tablespoons tomato paste
1 tablespoon lemon juice
1 dash Worcestershire
1 teaspoon hot sauce
1 teaspoon celery salt
Salt and pepper
Toppings: green olives and pickles

Instructions

Place the eggs in a saucepan and add enough water to be about halfway up the eggs (trust the process). Bring to a boil over medium-high heat, then reduce the heat and simmer, cover, and cook for 13 minutes. Transfer the eggs to an ice bath to cool completely before peeling.
Slice each peeled egg in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg whites on a serving platter.
Mash the egg yolks with a fork until smooth and crumbly. Add the mayonnaise, tomato paste, lemon juice, Worcestershire sauce, hot sauce, celery salt, and a pinch of salt and pepper. Mix well until the filling is creamy and smooth. Taste and adjust the seasoning as needed.
Use a spoon or piping bag to fill each egg white with the yolk mixture. A star tip on the piping bag adds a decorative touch, but a spoon works just as well for a rustic look.
Garnish the eggs with your choice of sliced green olives, diced pickles, or a sprinkle of smoked paprika.
Refrigerate the deviled eggs for at least 1 hour to let the flavors meld. Serve cold and enjoy the zesty kick of this fun twist on a classic dish.

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