Bloody Mary devilled eggs are a favourite creative devilled egg idea. They take the concept of traditional eggs and add in rich ingredients like slaw dressing, pickle juice, tomato paste, paprika, and more, to make a unique gourmet devilled eggs with a Bloody Mary feel.
Loaded devilled eggs such as these Bloody Mary eggs are always a welcome part of the breakfast or brunch table. They’re also a handy snack at any time since you can make these unique gourmet devilled eggs ahead.
Ingredients for Bloody Mary Devilled Eggs
The eggs are the main ingredients in Bloody Mary devilled eggs and I like to use large ones. You will also need slaw dressing, pickle juice, steak sauce, tomato paste, garlic paste, celery salt, black pepper, red onion, and celery.
The egg rim is made with lemon juice, celery salt and paprika. For the garnish you’ll need bacon bits, diced pickles and celery leaves.
How to Make Loaded Devilled Eggs
The first thing to do for these unique gourmet devilled eggs is to boil them. I like to cover the eggs in a pan with cold water then bring it to a boil, cover the pan and take it off the heat. Keep the lid on for 6 minutes then plunge the eggs into an egg bath. They will be cooked perfectly with no need to keep the water simmering.
Peel the boiled eggs when they’re cool then cut them in half lengthwise and put the yolks in a dish. Combine paprika and celery salt on a plate. Dip the cut side of the egg whites in the lemon juice and then in the paprika mixture.
Mash the slaw dressing, pickle juice, teak sauce, tomato paste, garlic, salt, pepper, red onion, and celery with the egg yolks. Pipe this mixture into each egg white half. Garnish with bacon bits, pickle and a celery leaf. Chill for 20 minutes or so, then serve the Bloody Mary eggs.
Tweaks and Variations
I made these unique gourmet devilled eggs following the recipe exactly and they were delicious! But like most recipes you can always tweak them to put your own spin on the loaded devilled eggs.
Possible changes include subbing regular salt for the celery salt, cayenne pepper for the paprika, BBQ sauce for the steak sauce, or red onion for shallots.
Bloody Mary Devilled Eggs FAQs
One reason I love this creative devilled egg idea is I can make them up to a couple of days ahead. So if you’re planning a special brunch, you might like to make these the day before to save time the following day. For the freshest result, don’t pipe in the filling or add the garnish until serving.
If you’re having them for breakfast or brunch, consider serving fresh fruit, toast or breakfast pastries on the side, as well as coffee of course. If you’re preparing them as a snack then they’re great just as they are.
Or you might want to make a platter of different appetizers like Bloody Mary devilled eggs, steak and shiitake bruschetta, some cubes of cheese, and deli meats. Oh and they’d pair wonderfully with a Canadian Caesar cocktail!
Why are They Called Devilled Eggs?
It might surprise you to learn that devilled eggs were popular in ancient Rome. They were served at the start of meals with a spicy sauce. Later, in the 1200s, filled eggs began to make an appearance in the south of Spain. A cookbook from that time has a recipe where the egg yolks were flavoured with onion juice, cilantro, coriander, pepper, and fermented fish sauce.
However, modern style devilled eggs didn’t really come out until the late 1800s. A cookbook from 1896 included mashing the egg yolks with mayonnaise. Other names for devilled eggs include Russian eggs, stuffed eggs and dressed eggs. The word ‘devilled’ comes from a 1700s-era culinary expression for something made with spicy condiments.
Now of course this creative devilled egg idea is newer than that and today you can find unique gourmet devilled eggs in many restaurants. However the basic recipe really lends itself to tweaks and you will find all kind of add-ins work wonderfully with stuffed eggs. These Bloody Mary eggs are especially delicious though.
Delicious Bloody Mary Devilled Eggs Recipe
Delicious Bloody Mary Devilled Eggs
- 12 eggs large
- 1 Cup slaw dressing recommend Marzettis, but any slaw dressing will do
- 1 Tablespoon pickle juice
- ½ Tablespoon steak sauce
- ½ Tablespoon tomato paste
- 1 Teaspoon garlic paste
- 1 Teaspoon black pepper coarse
- ½ Teaspoon celery salt
- 1 red onion diced
- 2 Stalks celery diced
- 2 Tablespoon lemon juice
- 2 Teaspoon paprika
- 3 Teaspoon celery salt
- 2 Tablespoon bacon bits
- 3 pickles Small diced
- Celery leaves
- Carefully place eggs into a stock pot. Fill with cold water until the eggs are just covered.
- Bring to a rolling boil over medium heat. As soon as the water starts boiling, cover and remove from heat. Keep covered for 6 minutes.
- Meanwhile, prepare an ice bath. Fill a bowl with cold water and plenty of ice.
- After 6 minutes remove the eggs from the water and immediately submerge in the ice water. Let cool for 4-6 minutes.
- Tap each egg on a hard surface, then gently roll against the surface under the palm of your hand to break apart the shell. Carefully remove the shell. * tip: try doing this under running cold water.
- Once the eggs are out of the shell and rinsed, slice them in half down the width and remove the yolk. Add yolks into a bowl as you work.
- Place eggs onto a baking sheet cut side up.
- Prepare seasonings for the egg rims. Add lemon juice to a small bowl. Combine celery salt and paprika in a small bowl or ramekin and spread evenly onto a plate.
- Dip the cut side of the eggs into lemon juice, then into the celery salt/paprika mix. Place back onto the baking sheet.
- Add marzettis slaw dressing, pickle juice, steak sauce, tomato paste, garlic paste, black pepper, celery salt, red onion, and diced celery to the bowl with egg yolks. Mix well until smooth.
- Add to a piping bag and pipe into each egg.
- Add a pinch of bacon bits over each egg, a slice of pickle, and celery leaf as garnish. Refrigerate at least 20 minutes before serving.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
These Bloody Mary devilled eggs are a fantastic addition to any breakfast, brunch, BBQ or potluck meal. These loaded devilled eggs boast bacon, paprika, lemon, garlic, pickles, celery, and more, for an incredible flavour nobody can resist.