Bloody Mary Deviled Eggs
Rated 3.1 stars by 40 users
Taking all of the flavors of a classic Bloody Mary, these deviled eggs are horseradish-heavy and topped with a super flavorful sauce. Go wild with toppings (shrimp, pickles, and more) or keep it classic and garnish with celery leaves.
Nik Manning
Ingredients
8 large eggs
-
¼ cup Duke’s Mayo
- 2 tsp Dijon mustard
- 1 tsp horseradish
- 1 tsp Worcestershire sauce
- Juice ½ lemon
- ½ tsp dried dill
- ¼ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
- Salt to taste
- 2-3 tbsp of Old Bay for rim, optional
- 1 cup tomato juice
- 2 tbsp lemon juice
2 tsp Worcestershire Sauce
- 1 tsp garlic paste
- 1 tsp hot sauce
For the Deviled Eggs
For the Bloody Mary Sauce
Directions
Boil eggs for 11 mins for hard-boiled. Remove from water and place immediately into an ice bath. Set in fridge for at least 1 hour, up to 3 days in advance.
While eggs are cooling, combine all Bloody Mary Sauce ingredients in a pot. Cook over medium heat for 15-20 mins, or until sauce has thickened to desired consistency. Allow to cool.
To make the deviled eggs, cut eggs in half and remove yolks in a separate bowl.
- To rim the eggs, spread old bay on a plate and dip eggs, cut side down and gently press into it. Set aside.
Combine yolks, Duke’s Mayo, and all remaining ingredients, except salt, in a bowl for the deviled egg filling. Mix with a hand mixer. For a super smooth texture, use a food processor or immersion blender to combine ingredients.
Taste and adjust seasoning as desired. Fill eggs using a piping bag or pastry bag and top with Bloody Mary Sauce and toppings before serving.
Recipe Note
Add toppings such as shrimp, crab balls and olives. Enjoy!
