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Bloody Mary Deviled Eggs

Bloody Mary deviled eggs with a rosy tomato-horseradish filling, piped into egg white halves for a classic party bite. The eggs are boiled, then ice-bathed and filled with a smooth mayo mixture for a tangy, spicy kick.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 96
Ingredients Method Notes

Ingredients
  

large eggs
  • 12 large eggs
mayonnaise
  • 0.3333333333 cup mayonnaise
tomato paste
  • 1 tbsp tomato paste
prepared horseradish
  • 2 tsp prepared horseradish
Worcestershire sauce
  • 1 tsp Worcestershire sauce
lemon juice
  • 1 tsp lemon juice
hot sauce
  • 0.5 tsp hot sauce
celery salt
  • 0.5 tsp celery salt
vodka
  • 1 tbsp vodka optional
black pepper
  • 0.25 tsp black pepper to taste
garnish
  • 1 Celery leaves, sliced pickled okra or olives, and Old Bay for garnish

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil over high heat; cover the pot, then remove from the heat. Let the eggs stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve them lengthwise.
Make the Bloody Mary filling
  1. Mash the yolks until smooth. Add mayonnaise, tomato paste, prepared horseradish, Worcestershire sauce, lemon juice, hot sauce, celery salt, and optional vodka, then mix until the filling is smooth.
  2. Season the filling with black pepper to taste. Mix again briefly to evenly distribute the seasoning.
Fill and garnish
  1. Pipe or spoon the filling into the egg white halves. 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. Finish the remaining halves in the same way.

Notes

For the cleanest piping, keep the egg whites chilled and use the filling only after it’s fully smooth and thick enough to hold shape. Store covered in the refrigerator up to 3 days; do not freeze since the texture of the yolk filling changes after thawing. For a lower-fat version, swap mayonnaise for a reduced-fat mayonnaise and start with a slightly smaller amount, then add more if needed to reach a smooth, pipeable consistency.