Bloody Mary Deviled Eggs Recipe
Take your deviled egg to the next level with the delightful and tasty bloody mary deviled eggs. Plus learn how to make the perfect hard boiled egg!
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For this recipe, there are little hints of the classic ingredients you’d find in a bloody mary. A great way to add some flavor and style to a traditional deviled egg. Not only can you serve these little gems for brunches, parties, or cookouts, you can also use them as a garnish on your bloody mary!
What is a bloody mary deviled egg?
A bloody mary deviled egg is a deviled egg seasoned to resemble a bloody mary. Instead of taking a sip of a bloody mary, it’s like taking a little bite out of one! The first step in making bloody mary deviled eggs is cooking the hard boiled eggs.
How do you make the perfect hard boiled egg?
Everyone has their preference on how to make a perfect hard boiled egg. Here are the steps I take to make the perfect hard boiled egg.
Place 6-12 eggs in a pot and cover completely with water an inch or inch and half above the eggs
Bring the eggs to a vigorous boil and boil for 1-2 mins
Turn off the heat and cover the pot for 12-13 minutes. Use a timer so you don’t forget
When your timer is close to going off, prepare an ice bath in the sink where you will immediately transfer eggs too
Drain hot water from eggs and then place your eggs in the ice bath under cold running water
Peel the eggs one at a time from the ice bath and rinse with cold water to get any excess pieces of the eggshell
Put the eggs in a container to cool and then place in the refrigerator to store
The most crucial part of making the perfect hard boiled egg is the ice bath. If you don’t transfer eggs to an ice bath and use cold water to rinse, you’re going to have a heck of a time getting the shells to come off easily. The ice bath allows the shells to break off easily in big pieces.
I usually always test one straight so I know that the yolk isn’t still runny. The longer you keep the eggs in the pot the more the eggs and yolk will cook and vice versa. This can be your personal preference but you want the eggs to be firm enough to hold the filling.
What kind of seasoning should I use?
Since these are bloody mary deviled eggs, I used my favorite bloody mary rim salt, Demitri’s Bacon Salt Rimmer to coat the egg whites. Not only does it give the eggs a great color but the smoky bacon flavor of the Demitri’s brings a lot of bloody mary energy to each bite!
You can use any rim salt you like that’s made for bloody marys, concoct your own, or use a seasoning like paprika or Tajin for your bloody mary deviled eggs! But you won't be disappointed with Demitri’s Bacon Rim Salt!
Can you make the bloody mary deviled eggs ahead of time?
Yes, you can make them ahead of time! They do taste best fresh so I would recommend making them one day ahead of time only. Any longer than that and they can get watery or soggy. If you’re pinched for time, making the eggs earlier in the day and the filling, and waiting to fill the whites with the filling closer to the time you're ready to serve is an option as well.
Storing the bloody mary deviled eggs
Keep the bloody mary deviled eggs stored in the refrigerator in an airtight container for up to 2 days. If you’re not like me and don’t have a weird relationship with eggs you might be able to store them for 1 or 2 more days in the refrigerator and enjoy them all the same! I won’t go into my weird relationship with eggs here but I just prefer to eat them the day of or the next day at the latest. But you’re free to make that decision for yourself!
For the bloody mary deviled eggs recipe the ingredients and equipment you will need
Eggs
Seasoned salt like Demitri’s Bacon Rim Salt
Mayo
Tomato juice
Worcestershire sauce
Freshly grated horseradish
Lemon juice
Celery leaves
Salt
Pepper
2 pots
Strainer
Knife
Cutting
Cheese grater
Fork
Measuring spoons
Mixing bowl
Spoon or spatula
Piping bag
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Bloody Mary Deviled Eggs
Ingredients
- 6 Eggs
- 2 Tablespoons Demitri’s Bacon Rim Salt
- 3-4 Tablespoons mayo
- 3 Tablespoons tomato juice
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon freshly grated horseradish
- 1 1/2 Tablespoons lemon juice
- 1/2 Tablespoon black pepper
- Celery leaves
- Pinch of salt
- 2 pots
- Strainer
- Knife
- Cutting
- Cheese grater
- Fork
- Measuring spoons
- Mixing bowl
- Spoon or spatula
- Piping bag
Instructions
- First, start by making your hard boiled eggs. Place 6-12 eggs in a pot, covered by 1 inch of water. Bring to a vigorous boil for 1-2 minutes then turn off heat and cover for 12-13 minutes. Prepare an ice bath and put finished eggs into an ice bath. Use cold running water to help peel the eggs. When eggs are peeled, set aside in a container or in the refrigerator to cool for about 30 minutes
- Once you've completed the hard boiled eggs process and the eggs are cool, separate the yolks from the whites of 6 of the eggs into a mixing bowl. Make sure to open the eggs lengthwise
- Place the Demitri's Bacon Rim Salt on a plate. Dip each egg white top into the salt to coat and rim
- In the mixing bowl with the yolks add all the remaining ingredients and mix until the mixture is smooth but fluffy. Taste to test and add flavor or seasoning if needed
- Pipe the yolk mixture into the egg white and garnish with a celery leaf
