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Bloody Mary Deviled Eggs

Bloody Mary deviled eggs with a rosy tomato-tinted filling are made by boiling, then chilling eggs before piping a smooth yolk mixture. Topped with celery leaves, pickled okra, and a pinch of Old Bay for that classic drink-inspired 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: 105
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
mayonnaise
  • 0.33 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 (optional)
  • 1 tbsp vodka (optional) Optional
black pepper
  • 0.25 tsp black pepper To taste
garnish
  • 1 Celery leaves, sliced pickled okra or olives, and Old Bay for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and chill the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil over high heat, until you see active boiling bubbles. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, so the shells feel cool and firm. Peel and halve lengthwise, then keep the whites ready for filling.
Make the Bloody Mary filling
  1. Mash the yolks with the mayonnaise, tomato paste, prepared horseradish, Worcestershire sauce, and lemon juice until the mixture looks smooth and uniform. Add the hot sauce and celery salt and mix again until evenly rosy.
  2. Mix in the vodka (optional), if using, and stir until fully incorporated with no dry streaks. Season with black pepper to taste.
Fill and garnish
  1. Pipe the filling into the egg whites so each half is filled to a neat mound. Top each with a celery leaf, a slice of pickled okra (or olives), and a pinch of Old Bay.

Notes

For the cleanest piping, make sure the yolk mixture is fully smooth before filling—if it feels thick, stir a little more mayonnaise until it pipes easily. Refrigerate in a sealed container for up to 2 days; garnish with celery leaves and Old Bay just before serving for best texture. Freezing is not recommended. For a lighter option, use light mayonnaise (or Greek yogurt mayonnaise-style) while keeping the tomato paste, horseradish, and Worcestershire the same.