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Bloody Mary Deviled Eggs

Bloody Mary deviled eggs with a rosy tomato-tinted filling, piped into halved whites for a clean, elegant bite. Each egg is finished with celery leaf, pickled okra, and a pinch of Old Bay for classic brunch flavor.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg filling
  • 0.3333333333 cup mayonnaise
  • 1 tbsp tomato paste
  • 2 tsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 0.5 tsp hot sauce
  • 0.5 tsp celery salt
  • 1 tbsp vodka optional
  • 0.25 tsp black pepper to taste
Garnish
  • 1 celery leaves
  • 1 sliced pickled okra or olives
  • 1 Old Bay

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let the eggs stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel the eggs and halve them lengthwise.
Make the Bloody Mary filling
  1. Mash the yolks with the mayonnaise, tomato paste, prepared horseradish, Worcestershire sauce, lemon juice, hot sauce, celery salt, and vodka until smooth. If skipping vodka, mash with the remaining ingredients until uniform.
  2. Season the filling with black pepper to taste. Mix again briefly to distribute the seasoning.
Fill and garnish
  1. Pipe the filling into the egg whites. Fill each half so the center is mounded.
  2. Top each with a celery leaf, a slice of pickled okra or olives, and a pinch of Old Bay. Serve immediately or refrigerate until ready to plate.

Notes

For the cleanest piping, mash yolks until completely smooth before filling the whites. Store covered in the refrigerator up to 3 days; garnish is best added right before serving. Freeze is not recommended because the whites and filling texture can change. For a lower-fat option, use light mayonnaise instead of regular mayonnaise.