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Bloody Mary Deviled Eggs

Bloody Mary deviled eggs with a tangy tomato-horseradish yolk filling and classic garnish. Boiled, chilled, piped filling for a rosy, creamy texture in every bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.333 cup mayonnaise
  • 1 tbsp tomato paste
  • 2 tsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 0.5 tsp hot sauce
  • 0.5 tsp celery salt
  • 1 tbsp vodka optional
Seasoning and garnish
  • 1 black pepper to taste
  • 1 celery leaves, sliced pickled okra or olives, and Old Bay for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil, cool, and peel
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise.
Make the Bloody Mary yolk filling
  1. Mash the yolks with mayonnaise, tomato paste, prepared horseradish, Worcestershire sauce, lemon juice, hot sauce, celery salt, and vodka until smooth. Add vodka only if using.
  2. Season the filling with black pepper to taste. Stir until evenly combined.
Fill and garnish
  1. Pipe the filling into the egg whites. Fill each half all the way to the edge.
  2. Top each with a celery leaf, a slice of pickled okra (or olive), and a pinch of Old Bay. Keep toppings small for a tight, even look.

Notes

For the cleanest piping, chill the halved whites until cold before filling. Refrigerate deviled eggs in a sealed container for up to 3 days; do not freeze. For a lighter option, swap mayonnaise for plain Greek yogurt (use the same amount) to keep the filling tangy but less rich.