Bloody Mary Deviled Eggs Recipe
I love deviled eggs. They are one of my guilty pleasures but I don’t make them as much as I should. However, with hard-boiled Easter eggs on hand, if you’re looking for a way to use up some of your eggs, here is a egg-cellent recipe! That’s because the egg whites are coated with Old Bay Seasoning and the filling is a mixture of mayo, hot sauce, Dijon mustard, celery salt, and optional horseradish. I garnished the bloody Mary deviled eggs with a celery stalk and green olives with pimentos. Bloody Mary fans will love these deviled eggs inspired by the classic drink! Whether you serve as an appetizer at your next holiday party, game day party, or a girls-night-in I promise people will be fighting over the last half! As a bonus, deviled eggs are a naturally gluten-free snack!
Ingredients in Bloody Mary Deviled Eggs
To make bloody Mary-inspired Old Bay deviled eggs, you’ll need the following common and easy to find fridge and pantry ingredients:
Hard-boiled eggs Mayonnaise Lemon juice Hot sauce Dijon mustard Celery salt Horseradish, optional Old Bay Seasoning or cajun seasoning Green olives with pimentos Celery stalks or leaves
How to Make Bloody Mary Deviled Eggs
For these slightly spicy deviled eggs made with horseradish and Old Bay, follow these straightforward steps: Step 1: Hard boil, cool, peel, and halve the eggs. Step 2: Mash the yolks in bowl along with mayo, lemon juice, hot sauce, Dijon, celery salt, and optional horseradish to create the filling mixture. Step 3: Dip the cut side of the egg whites in Old Bay. Tip: After you get these dipped, don’t touch the seasoning with your fingertip or it will rub off. Step 4: Carefully fill the center of each egg white with the filling mixture. Step 5: Garnish with the olives, celery, and serve!
How to Hard Boil Eggs Perfectly
Everyone seems to have a method of hard boiling eggs that is supposed to be perfect. And everyone’s “perfect method” varies! I wrote a blog post on How To Make Hard Boiled Eggs after receiving tons of reader questions on the topic of the years. Highlights from that post for perfectly hard boiled eggs include:
Use week old eggs. Older eggs seem to peel easier than super fresh eggs. Start with cold water and eggs in a pot, bring water to a ripping boil, turn off the heat, wait 10 to 12 minutes with the eggs just sitting in the just-boiled super hot water. Ice bath them for 5 to 10 minutes. Rap or bang the fatter part of the egg (which I call the base) against your counter or sink, and with water running and peel them. I don’t add vinegar to the water. Nor do I use expensive eggs or even organic eggs. I use “basic” white eggs.
Make-Ahead Instructions
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.
How Long Do Deviled Eggs Last?
These Bloody Mary horseradish deviled eggs are definitely best served as soon as possible after you make them. Extra deviled eggs will keep airtight in the fridge for up to 2 days although they won’t look as pretty obviously.
Flavor Variations to Try
These Bloody Mary deviled eggs are just ripe for getting creative with the ingredients and flavors! Here are some deviled egg flavor variation ideas:
Mayo: Plain Greek yogurt may be used in place of mayonnaise. Seasoning: Old Bay Seasoning or cajun seasoning is fine. Hot sauce: I use Cholula hot sauce although Frank’s, Valentino, or Tapatio are all acceptable substitutes. Use a smooth rather than chunky hot sauce, as mild or hot as you like. Horseradish: Prepared horse radish that is shelf-stable (non-refrigerated) is what I use. It can be omitted or use a favorite refrigerated brand if desired. Olives: Are optional as is using olives with pimentos. Use plain green or your favorite olives. Extra garnishes: Adding shrimp is a great touch. Use frozen, previously cooked, tiny shrimp that all you need to do is thaw and place in the center of the filling area. Mini whole pickles or a slice or two of pickles are also fun additions.
Tips for the Best Bloody Mary Deviled Eggs
When making these spicy Old Bay deviled eggs, make sure to have a little patience. Hard boiling eggs and peeling them can sometimes not go quite as planned. I suggest boiling at least two extra eggs so that in case a couple get a bit mangled in the peeling process, you have extras. Another way to combat this is to buy store bought already hard-boiled eggs. Trader Joe’s sells them and most grocery stores sell them. Sometimes the salad bar areas of grocery stores also sell them. However, note that buying hard boiled eggs is not at all budget-conscious. Nor do they tend to taste as good as if you do it yourself, but it’s an option. After you dip the egg whites in Old Bay, make sure not to touch those dipped areas or your fingertip will likely remove some of the seasoning and they’ll look bare. You can pipe in the filling mixture into the holes in the egg whites. However, I simply dollop it in with a spoon. I am team avoid piping bags at all costs! Make sure any time you are serving hardboiled eggs for a party or event that they don’t linger at room temp for hours and hours. Especially if you’re serving these for say a Memorial Day or Fourth of July event and they’ll be kept outdoors, make sure they get consumed promptly! Enjoy!
More Unique Party Appetizers:
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