Bloody Mary Deviled Eggs

Name: Bloody Mary Deviled Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 serving
Ingredients: 6 large hard-boiled eggs; 2 tablespoons mayonnaise; 1 tablespoon hot sauce; ½ teaspoon lemon juice; ½ teaspoon Dijon mustard; ½ teaspoon celery salt; ½ tablespoon prepared horseradish; 3 tablespoons Old Bay Seasoning or cajun seasoning; 12 green olives with pimentos; Celery stalks or leaves

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12
Calories
63 kcal
Course
Appetizer
Cuisine
American

Bloody Mary Deviled Eggs

Jade Rice

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All the flavors of a bloody Mary in deviled egg form! There's Old Bay, lemon juice, hot sauce, Dijon mustard, celery salt, horseradish, pimento-stuffed green olives, and celery! Super TASTY and FUN for events, parties, and holiday get-togethers!

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Ingredients

Servings

6 large hard-boiled eggs peeled and halved
2 tablespoons mayonnaise
1 tablespoon hot sauce such as Cholula, Frank's, Valentino, or Tapatio
½ teaspoon lemon juice
½ teaspoon Dijon mustard
½ teaspoon celery salt
½ tablespoon prepared horseradish optional and to taste
3 tablespoons Old Bay Seasoning or cajun seasoning
12 green olives with pimentos optional
Celery stalks or leaves optional and as desired

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Instructions

Hard boil 6 large eggs (plus I suggest at least 2 extra in case you have difficulty peeling one or two of them). Read this post on How To Make Perfect Hard Boil Eggs. In summary, add the eggs to a kettle, cover the eggs with at least 2 inches of cold water, and bring to a ripping fast boil. Shut the heat off, and let the eggs sit in the hot water for 10 to 12 minutes. After that time, transfer them to an ice bath where they need to sit for 5 to 10 minutes. After that time, bang the base (fat) end of the egg against your kitchen sink, and peel the eggs under running water.
Halve the hard-boiled eggs vertically.
Place the yolks in a medium bowl and to it, add the mayo, hot sauce, lemon juice, Dijon mustard, celery salt, optional horseradish, and mash to combine; set aside.
Add the Old Bay Seasoning or cajun seasoning to a small bowl.
Dip the cut surface of each egg white in the Old Bay, taking care not to touch it with your fingertip after dipping.
Carefully spoon the filling mixture into the center of each egg. I use a small spoon although you can use a piping bag and large round tip however that is too fussy for me!
Optionally garnish the eggs by carefully laying an olive and celery in the filling area and serve immediately. Eggs are best served fresh but will keep airtight in the fridge for up to 2 days although they will not look as pretty as time passes.* (See Notes for Make Ahead Directions)

Notes

*If you’re making these for a party or event and need to do some of the work ahead of time, feel free to hard boil your eggs, peel them, halve them, and get the filling mixture made.
Keep everything well wrapped in plastic wrap or airtight containers in the fridge until you’re ready to assemble them.
However, don’t fill the egg whites them nor garnish them until right before you plan to serve them. Although an hour or two ahead is fine. Keep them refrigerated until service.

Nutrition Information

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Serving 1 Calories 63kcal (3%) Carbohydrates 1g (0%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Cholesterol 94mg (31%) Sodium 883mg (37%)