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Bloody Mary Deviled Eggs

Bloody Mary deviled eggs with a rosy, tangy yolk filling, pipeable texture, and bold garnish. This classic appetizer combines horseradish, Worcestershire, tomato paste, and hot sauce for a crowd-ready party bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs Use large eggs for best yolk texture.
deviled egg filling
  • 0.3333333333 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) Optional for Bloody Mary flavor.
seasoning
  • 0.25 tsp black pepper to taste Adjust to taste.
garnish
  • 1 Celery leaves, sliced pickled okra or olives, and Old Bay for garnish Use celery leaf, pickled okra (or olives), and Old Bay for the signature look.

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes until the yolks are set.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise while they’re cool.
Make the Bloody Mary yolk 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 so the filling pipes cleanly.
  2. Season the filling with black pepper to taste. Taste and adjust heat or salt if needed.
Fill and garnish
  1. Pipe the filling into the egg whites. Fill each half generously for a rosette-like mound.
  2. Top each egg with a celery leaf, a slice of pickled okra (or olives), and a pinch of Old Bay. Finish with a final light press so the garnish sticks.

Notes

For the neatest piping, mash until completely smooth—no yolk lumps—and chill halved eggs briefly if the filling feels warm. Store covered in the refrigerator up to 3 days; garnish best right before serving. Freeze is not recommended because the eggs’ texture changes. For a dairy-light swap, use a reduced-fat mayonnaise (choose a brand that still tastes tangy) to keep the filling thick enough to pipe.