Bloody Mary Deviled Eggs

These Bloody Mary Deviled Eggs turn that iconic cocktail into a fun, bite-sized appetizer loaded with tangy tomato, citrus, a little heat, and savory toppings like crispy bacon, celery, and olives.

They’re the perfect conversation starter for brunches, holiday tables, or weekend entertaining. With their creamy filling and eye-catching garnish, Bloody Mary Deviled Eggs are as impressive to serve as they are delicious to eat.

How to make Easy Bloody Mary Deviled Eggs

Makes approximately 12 servings

Equipment Needed

Medium saucepan, medium skillet, cutting board, knife, small bowl, spoon, 9 FT piping tip, and piping bag

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise 
• 1/2 tbsp tomato paste 
• 1 tsp hot sauce 
• Juice of 1/2 a lemon 
• 1/2 tsp celery seed 
• salt
• black pepper 
• 1 tbsp Tajin seasoning 
• 6 green olives, cut in half 
• 3 Bacon strips, cut into quarters and cooked
• 1 stalk of celery, cut into thin sticks

Step-by-Step Process

1. Cut the celery into 1-inch pieces, then cut 3 of those pieces into 4 thinner strips. Cut the olives in half.

2. Cut the bacon into quarters and add to a medium skillet. Cook over medium heat until done, and remove from the pan onto a paper towel-lined plate.

3. Add the eggs to a medium saucepan and fill halfway with water. Bring to a boil, and boil for 10 minutes. Turn the heat off, cover with a lid, and allow to set for 10 minutes. Rinse the pot full of eggs in cold water for a few minutes to cool. Then gently tap on the counter, roll around to crack the shell everywhere, and peel the eggs. Dip back in the water to remove any shell pieces.

4. Slice the eggs in half width-wise instead of lengthwise and trim a tiny bit off the bottom so they will stand flat on a plate or pallet.

5. Add the cooked yolks to a small bowl. Use a fork to mash the yolks really well.

6. Stir in the mayonnaise, lemon juice, tomato paste, hot sauce, celery seeds, salt, and pepper.

7. Quip a piping bag with a 9 TF piping tip and add the mixture into it.

8. Fill each egg with the mixture.

9. Stick a celery piece into each egg, then a strip of bacon, then a half olive.

10. Chill until ready to serve.

Helpful Tips for Perfect Bloody Mary Deviled Eggs

• Slice eggs evenly for Bloody Mary Deviled Eggs: Creates a clean, professional presentation.
• Cook bacon until crisp: Adds the best texture to Bloody Mary Deviled Eggs.
• Taste the filling first: Adjust spice levels in Bloody Mary Deviled Eggs to your preference.
• Use a piping bag: Makes Bloody Mary Deviled Eggs look extra elegant.
• Add garnishes just before serving: Keeps Bloody Mary Deviled Eggs fresh and crisp.

Bloody Mary Deviled Eggs

Print

These elevated deviled eggs are perfect for brunch, parties, or anytime you want a classic appetizer with a creative twist.

Prep Time 20 minutes

Cook Time 15 minutes

Down Time 10 minutes

Total Time 45 minutes

Ingredients

• 6 large eggs
• 3 tbsp mayonnaise
• 1/2 tbsp tomato paste
• 1 tsp hot sauce
• Juice of 1/2 a lemon
• 1/2 tsp celery seed
• salt
• black pepper
• 1 tbsp Tajin seasoning
• 6 green olives, cut in half
• 3 Bacon strips, cut into quarters and cooked
• 1 stalk celery, cut into thin sticks

Instructions

1. Cut the celery into 1 inch pieces, then cut 3 of those pieces into 4 thinner strips. Cut the olives in half.
2. Cut the bacon into quarters and add to a medium skillet. Cook over medium heat until done, remove from the pan onto a paper towel lined plate.
3. Add the eggs to a medium saucepan and fill halfway with water. Bring to a boil, and boil for 10 minutes. Turn the heat off, cover with a lid and allow to set for 10 minutes. Rinse the pot full of eggs in cold water for a few minutes to cool. Then gently tap on the counter, roll around to crack the shell everywhere and peel the eggs. Dip back in the water to remove any shell pieces.
4. Slice the eggs in half width-wise instead of lengthwise and trim a tiny bit off the bottom so they will stand flat on a plate or pallet.
5. Add the cooked yolks to a small bowl. Use a fork to mash the yolks really well.
6. Stir in the mayonnaise, lemon juice, tomato paste, hot sauce, celery seeds, salt, and pepper.
7. Quip a piping bag with a 9 TF piping tip and add the mixture into it.
8. Fill each egg with the mixture.
9. Stick a celery piece into each egg, then a strip of bacon, then a half olive.
10. Chill until ready to serve.