Bloody Mary Deviled Eggs Recipe
User Reviews
5
Bloody Mary Deviled Eggs Recipe
Description
Bloody Mary Deviled Eggs combine classic deviled eggs with flavors inspired by the cocktail. Hard-boiled eggs are halved and filled with a creamy yolk mixture seasoned with mayonnaise, Dijon mustard, celery salt, hot sauce, and optional horseradish, giving a sharp and spicy edge. The eggs are coated on the edges with Old Bay or Cajun seasoning, creating a savory rim with a hint of spice. Toppings like green olives and celery leaves reinforce the Bloody Mary theme, while optional cooked shrimp add an additional layer of seafood flavor.
The texture balances creamy filling with the firm boiled egg whites, and the seasonings bring a tangy, slightly smoky heat. These eggs can be prepared in advance and chilled, making them suitable for game day snacks or holiday gatherings. The recipe includes a method for making ideal hard-boiled eggs with a peel-friendly approach using lemon and ice water.
Serving suggestions include chilled as finger foods alongside cocktails or as part of a buffet. Using a Cajun seasoning that contains salt suggests switching to celery powder instead of celery salt to avoid oversalting. Stored properly in an airtight container, leftovers will keep in the refrigerator up to three days.
Ingredients
For The Deviled Eggs:
- 6 egg hard boiled
- 1 Tablespoon Old Bay seasoning (or Cajun Seasoning)
- 2 Tablespoons mayonnaise
- 1/2 lemon juice
- ½ teaspoon celery salt
- 1/2 teaspoon Dijon mustard
- 1 Tablespoon hot sauce
- ½ horseradish optional, paste
For The Garnish:
- green olive with pimentos
- celery leaves
- Shrimp (optional)
Instructions
- Make the hard boiled eggs either on the stove or in an Instant Pot. See instructions below.
- In a small mixing bowl, mash the egg yolks. Then add the mayonnaise, Dijon mustard, celery salt, and hot sauce. Mix until there are no clumps.
- Dip the cut eggs in the Old Bay Seasoning or Cajun seasoning.
- Spoon or pipe the yolk mixture into the eggs, careful not to touch the edges.
- Add the green olives, celery leaves, and, if desired, cooked shrimp to the top. The photo leaves out the cooked shrimp.
Notes
- Include a slice of lemon when boiling eggs to help with peeling.
- After boiling, immediately transfer eggs to an ice water bath to cool and stop cooking.
- Allow eggs to chill for 5 minutes before filling to ease handling and maintain filling texture.
- If using a salted Cajun seasoning to rim, opt for celery powder instead of celery salt in the filling to control saltiness.
- These deviled eggs are suitable for game day or holiday gatherings.
- Store leftovers in an airtight container refrigerated for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 241mg | 10% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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