These Bloody Mary Deviled Eggs put a fun twist on the classic appetizer! Packed with zesty flavors like horseradish and a splash of tomato juice, they’re sure to be a hit.
Perfect for brunch or a party, these eggs are more than just pretty faces. Trust me, once you taste that creamy filling with a kick, you won’t want to stop at one! 🥚🌶️
Key Ingredients & Substitutions
Eggs: Large eggs are your best bet here. For a twist, try using quail eggs for bite-sized versions, or even egg substitutes if you’re vegan.
Mayonnaise: Traditional mayo gives creaminess, but you can substitute Greek yogurt for a lighter version, or use vegan mayo if needed.
Horseradish: Adjust the amount based on your taste. If you don’t have this, wasabi can be a spicy alternative, or you could skip it for a milder flavor.
Tomato Juice: Use store-bought Bloody Mary mix for extra flavor, or you can blend fresh tomatoes if you’re feeling adventurous!
Bacon: Crispy bacon adds a nice crunch. For a vegetarian option, try crispy fried shallots, or omit it altogether for a lighter bite.
How Do I Get Creamy and Smooth Deviled Egg Filling?
Creating a smooth filling can be tricky, but here’s the secret: make sure your yolks are well-mashed! Use a fork and really break them down before mixing in other ingredients.
- After boiling, let the eggs cool in an ice bath to stop the cooking process. This will make peeling easier too!
- When mixing the filling, add your mayo and other ingredients gradually. This ensures everything blends well without lumps.
- If you prefer, you can use a piping bag to fill the eggs—this adds a nice touch for presentation.
How to Make Bloody Mary Deviled Eggs
Ingredients You’ll Need:
For the Filling:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish (adjust to taste)
- 2 tablespoons tomato juice (preferably Bloody Mary mix)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (such as Tabasco)
- Salt and freshly ground black pepper, to taste
For the Garnish:
- Smoked paprika, for garnish
- 4 slices cooked crispy bacon, chopped
- Celery leaves and thin celery sticks, for garnish
- Optional: fresh parsley or tarragon, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus an additional 5 minutes to cool the eggs. It’s quick, simple, and perfect for when you want a delicious appetizer without a lot of fuss!
Step-by-Step Instructions:
1. Boiling the Eggs:
Start by placing the eggs in a single layer in a saucepan. Cover them with water by about an inch. Turn on the heat and bring the water to a boil over medium-high heat. This step is crucial for perfectly cooked eggs.
2. Cooking the Eggs:
Once the water is boiling, cover the saucepan and remove it from the heat. Allow the eggs to sit covered for 10-12 minutes. This gentle cooking will help avoid a green ring around the yolks.
3. Ice Bath:
While the eggs are cooking, prepare an ice bath by filling a bowl with cold water and ice. Once the eggs are done, drain the hot water and carefully transfer the eggs into the ice bath. Let them cool completely for about 5 minutes. This makes peeling easier!
4. Prep the Eggs:
Once cooled, peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Set the egg whites aside on a platter.
5. Make the Filling:
Using a fork, mash the yolks until smooth. Then add the mayonnaise, horseradish, tomato juice, Dijon mustard, Worcestershire sauce, hot sauce, and salt and pepper to taste. Mix well until the filling is creamy and fully combined.
6. Fill the Egg Whites:
Now it’s time to fill the egg white halves! You can spoon the yolk mixture in, or use a piping bag for a bit more flair. Make sure each egg half is generously filled.
7. Garnish:
Sprinkle a pinch of smoked paprika over each filled egg for that lovely color and extra flavor. Next, top each deviled egg with chopped crispy bacon for a touch of crunch.
8. Final Touches:
Add a small celery leaf or thin celery stick to each egg, and if you like, a sprig of fresh parsley or tarragon for a nice decorative touch.
9. Serve:
Arrange your beautiful Bloody Mary Deviled Eggs on a serving platter and enjoy them chilled or at room temperature. They’re a fantastic appetizer that will impress all your guests!
These Bloody Mary Deviled Eggs are not just tasty but also have a delightful kick from the horseradish and hot sauce. Perfect for parties or a fun brunch! Enjoy every bite! 🥚🌶️
Can I Use Hard-Boiled Eggs That Are Already Peeled?
Yes, if you have pre-peeled hard-boiled eggs, you can definitely use them! Just make sure they are still fresh and well-stored. This will save you some time!
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option or have dietary restrictions, Greek yogurt or avocado can be great substitutes for mayonnaise. They’ll add creaminess while providing different flavor profiles.
Can I Make These Deviled Eggs Ahead of Time?
Absolutely! You can prepare the filling a day ahead and store it in the fridge in an airtight container. Just fill the egg whites right before serving to keep them looking fresh and delicious.
How Do I Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the fridge for up to 2 days. To keep the egg whites fresh, place a piece of plastic wrap directly on the eggs before sealing the container.
