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Bloody Mary Deviled Eggs garnished with crispy bacon, paprika, and a pickle spear

Bloody Mary Deviled Eggs

All the flavors of a classic Bloody Mary packed into creamy, tangy deviled eggs — the perfect party appetizer with a spicy twist!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 eggs
Course: Appetizer
Cuisine: American
Calories: 96
Ingredients Equipment Method Notes

Ingredients
  

Deviled Eggs
  • 6 eggs hard-boiled
  • 3 tbsp mayonnaise
  • 1 tsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1 tsp hot sauce such as Tabasco
  • 1 tbsp tomato juice
  • celery salt to taste
  • black pepper to taste
Garnishes
  • paprika
  • 1 tbsp celery finely minced
  • 1 cherry tomato cut into small cubes

Equipment

  • Saucepan
  • Mixing Bowl
  • Piping Bag

Method
 

  1. Slice the hard-boiled eggs in half and carefully remove the yolks into a bowl.
  2. Mash the yolks with mayonnaise, tomato juice, horseradish, Worcestershire sauce, hot sauce, celery salt, and black pepper until smooth.
  3. Spoon or pipe the Bloody Mary filling back into the egg whites.
  4. Garnish with paprika, minced celery, and cherry tomato pieces.
  5. Chill for 10 minutes before serving for best flavor.

Notes

Adjust the hot sauce and horseradish to match your preferred spice level. These eggs make a great brunch or cocktail-hour snack!