Bloody Mary Deviled Eggs

I love deviled eggs. It’s funny how I can only eat 1-2 boiled eggs plain, but make them deviled and I can have a dozen’s worth. Bloody Mary’s on the other hand, I never met her. The very concept of drinking alcoholic tomato soup makes me gag and gives me heartburn all at once.

But you know what? I love the idea of different toppings on Bloody Mary’s, so I thought why not do that with deviled eggs?? I partnered with Duke’s Mayo a couple of years ago to create this recipe and after over a million views between TikTok and Instagram, I’m bringing it to my own site so you can find it whenever you need!

Perfect for Easter or any gathering you have coming up this spring! Make sure to tag me if you decide to make these and be sure to leave a comment so others can see how you enjoyed this recipe. Enjoy!

Bloody Mary Deviled Eggs

By: Nik Manning

You don’t have to love Bloody Marys to love these eggs. Taking all of the flavors of the classic cocktail, these deviled eggs are horseradish-heavy and topped with a super flavorful Bloody Mary sauce. For extra fun, these are topped with a variety of foods, reminiscent of the Bloody

Mary crazy taking restaurants and bars by storm. For a more simple topping, garnish with celery leaves.

Servings: 12 Deviled Eggs

Time: 1 hour, 25 mins active

Ingredients

For the Eggs:

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

For the Bloody Mary Sauce:

1 cup tomato juice

2 tbsp lemon juice

2 tsp worcestershire

1 tsp garlic paste

1 tsp hot sauce

Directions

1. Boil eggs for 11 mins for hard-boiled. Remove from water and place immediately into an ice bath.

2. Set in fridge for at least 1 hour, up to 3 days in advance.While eggs are cooling, combine all Bloody Mary Sauce ingredients to a pot. Cook over medium heat for 15-20 mins, or until sauce has thickened to desired consistency. Allowto cool.

3. When ready to make, cut eggs in half and remove yolks to a separate bowl. For extra filling, add remaining 2 egg whites to bowl with yolks as well.

4. To rim the eggs, spread old bay on a plate and dip eggs, cut side down and gently press into it. Set aside.

5. Combine yolks, Duke’s Mayo, and all remaining ingredients, except salt, in a bowl. For smoother texture, use a food processor or immersion blender.

6. With a hand mixer, do not include the whites if you want a silky smooth texture. Taste and adjust for any remaining seasoning.

7. Fill eggs and top with Bloody Mary Sauce. For extra fun, add toppings such as shrimp, crab balls and olives. Enjoy

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