Bloody Mary Deviled Eggs
These deviled eggs feature a delightful blend of savory, tangy, and spicy flavors that are reminiscent of a classic Bloody Mary, making them perfect for brunch or parties.
Ingredients
Eggs and Base
- 12 large large eggs, hard-boiled and cooled Use pasture-raised for richer yolks.
- 1/2 cup mayonnaise Greek yogurt can be substituted for a lighter option.
Flavor Enhancers
- 2 tablespoons tomato paste Concentrated tomato flavor, the heart of the Bloody Mary vibe.
- 1 teaspoon Worcestershire sauce Adds savory depth; substitute with soy sauce for gluten-free.
- 1 tablespoon horseradish Gives a bright, sharp kick; swap for prepared mustard for milder heat.
- 1 teaspoon hot sauce Adjust to taste.
Crunch and Freshness
- 1 tablespoon finely chopped celery Adds crunch and aromatic freshness.
- 1 tablespoon finely chopped dill pickles or capers Briny pop; great for pickled flavor lovers.
- 1 tablespoon freshly chopped dill Bright herbaceous finish.
Seasoning and Garnish
- Salt and freshly ground black pepper To taste.
- Smoked paprika and celery salt For garnish.
- Optional: small celery leaves or cocktail shrimp For elegant topping.
Instructions
Preparation
- Hard-boil the eggs: Place eggs in a single layer in a pot and cover with cold water by an inch. Bring to a gentle boil, then cover and remove from heat. Let sit for 10–12 minutes, then transfer to an ice bath to stop cooking.
- Halve and remove yolks: Pat eggs dry. Slice each egg in half lengthwise and gently pop yolks into a medium bowl. Arrange egg whites on a serving platter.
Filling Preparation
- Make the filling: Mash yolks with a fork until crumbly. Add mayonnaise, tomato paste, Worcestershire sauce, horseradish, and hot sauce. Stir until smooth and taste to adjust seasoning.
- Fold in textures: Mix in chopped celery, pickles or capers, and dill for contrast.
Assembly
- Fill the whites: Spoon or pipe the yolk mixture back into the egg white cavities.
- Garnish and serve: Sprinkle with smoked paprika and celery salt, topping with a celery leaf or a sliver of cocktail shrimp if using. Serve chilled or at cool room temperature.
Notes
Make-ahead: Prepare the yolk filling up to 24 hours in advance. Store in an airtight container in the refrigerator. Assemble eggs just before serving. Leftover deviled eggs should be eaten within 24 hours.