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Bloody Mary Deviled Eggs

Bloody Mary deviled eggs with a creamy tomato-horseradish filling, made with classic hard-boiled eggs and piped into silky halves. Finished with celery leaf, pickled okra (or olives), and Old Bay for a bold, tangy bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

hard-boiled eggs
  • 12 large eggs
bloody mary filling
  • 0.3333 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 garnishes
  • 1 black pepper to taste
  • 1 celery leaves
  • 1 sliced pickled okra or olives
  • 1 Old Bay

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and chill the eggs
  1. Place the eggs in a Dutch oven, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise.
Make the Bloody Mary filling
  1. Mash the yolks with mayonnaise, tomato paste, prepared horseradish, Worcestershire sauce, lemon juice, hot sauce, celery salt, and vodka until smooth. Mix thoroughly until there are no lumps.
  2. Season the filling with black pepper. Taste and adjust so the flavor is bold but balanced.
Fill and garnish
  1. Pipe the filling into the egg whites. Fill each half all the way to the edges.
  2. Top each egg with a celery leaf, a slice of pickled okra, and a pinch of Old Bay. Serve immediately or refrigerate until ready.

Notes

For the cleanest deviled-egg texture, cool the eggs in the ice bath exactly 10 minutes before peeling. Store covered in the refrigerator up to 3 days; for best filling texture, don’t freeze. If you want to skip alcohol, leave out the vodka and use a little extra lemon juice or hot sauce to keep the “Bloody Mary” punch.