Print

Bloody Mary Deviled Eggs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bloody Mary Deviled Eggs combine classic deviled eggs with the bold, savory flavors of a Bloody Mary cocktail. These deviled eggs feature a creamy filling flavored with slaw dressing, pickle juice, steak sauce, tomato paste, garlic, and spices, complemented by a tangy celery salt and paprika rim and garnished with bacon bits, pickles, and celery leaves. Perfect as an appetizer or party snack, they offer a unique twist with a zesty, smoky flavor profile.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 25 minutes
  • Yield: 24 servings (2 halves per serving)
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American

Ingredients

Eggs and Basic Ingredients

  • 12 large eggs
  • ½ to 1 cup slaw dressing (Marzetti’s or similar)
  • 1 tablespoon pickle juice
  • ½ tablespoon steak sauce
  • ½ tablespoon tomato paste
  • 1 teaspoon garlic paste
  • 1 teaspoon black pepper (coarsely ground)
  • ½ teaspoon celery salt
  • 2 tablespoons lemon juice

Vegetables and Garnishes

  • 1 red onion (diced)
  • 2 stalks celery (diced)
  • 3 small pickles (diced), plus slices for garnish
  • Celery leaves for garnish

Seasonings and Toppings

  • 2 teaspoon paprika
  • 3 teaspoon celery salt
  • 2 tablespoons bacon bits

Instructions

  1. Prepare the Eggs: Carefully place 12 large eggs into a stock pot and fill with cold water until the eggs are just covered.
  2. Cook the Eggs: Bring the water to a rolling boil over medium heat. As soon as boiling starts, cover the pot and remove it from heat. Keep covered for 6 minutes to allow the eggs to cook perfectly hard-boiled.
  3. Ice Bath: Meanwhile, prepare an ice bath by filling a bowl with cold water and plenty of ice to chill the eggs and stop cooking.
  4. Cool the Eggs: After 6 minutes, remove the eggs from the hot water and immediately place them in the ice bath. Let them cool for 4 to 6 minutes.
  5. Peel the Eggs: Tap each egg on a hard surface to crack, then gently roll under your palm to loosen the shell. Carefully peel the shells off, preferably under running cold water to help remove shell fragments.
  6. Slice and Remove Yolks: Slice each peeled egg in half widthwise. Remove the yolks carefully and place them in a mixing bowl.
  7. Arrange Egg Whites: Place the hollowed egg whites cut-side up on a baking sheet for easy filling.
  8. Make the Egg Rims: In a small bowl, mix celery salt and paprika. Pour lemon juice into another small bowl. Dip each egg white’s cut side first into lemon juice, then into the celery salt and paprika mix, creating a flavorful rim. Return to the baking sheet.
  9. Prepare the Filling: To the bowl with egg yolks, add ½ to 1 cup slaw dressing, 1 tablespoon pickle juice, ½ tablespoon steak sauce, ½ tablespoon tomato paste, 1 teaspoon garlic paste, 1 teaspoon coarsely ground black pepper, ½ teaspoon celery salt, diced red onion, and diced celery. Mash the mixture thoroughly until smooth and evenly combined.
  10. Fill the Eggs: Transfer the yolk mixture into a piping bag and pipe the filling neatly into each egg white half.
  11. Garnish and Chill: Garnish each filled egg with a pinch of bacon bits, a small slice of pickle, and a celery leaf. Refrigerate the eggs for at least 20 minutes before serving to let flavors meld and the filling set.

Notes

  • Cooking eggs beyond 6 minutes after boiling results in fully hard boiled yolks without greening or rubberiness.
  • Peeling under running water helps remove stubborn shells.
  • Adjust the amount of slaw dressing in the filling to your desired creaminess and flavor intensity.
  • For a spicier kick, add a dash of hot sauce or cayenne pepper to the filling mixture.
  • These deviled eggs are best served chilled and eaten within 1-2 days of preparation.
  • The celery salt and paprika rim adds a signature Bloody Mary flavor and a pleasant contrast in texture.

Find it online: https://cheftinaskitchen.com/bloody-mary-deviled-eggs-recipe/