Bloody Mary Deviled Eggs

5 from 15 votes

Bloody Mary Deviled Eggs

Bloody Mary deviled eggs bring cocktail-inspired flavor to a classic bite, with creamy yolks, tangy seasonings and smoky, crunchy garnishes on top.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer

Cuisine: American

Keyword: BBQ

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

12 eggs large
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
1 red onion diced
2 Stalks celery diced

For the Egg Rims

2 Tablespoon lemon juice
2 Teaspoon paprika
3 Teaspoon celery salt

To Garnish

2 Tablespoon bacon bits
3 pickles small, diced
celery leaves

Instructions

Prepare the Eggs

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 to 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 (I find it easier to do 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.

Make the Egg Rims

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 the Filling

Add 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. Mash well until smooth.
Add to a piping bag and pipe into each egg.

Garnish and Chill

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.

Notes

Use a piping bag: This gives the filling a clean, finished look and is easier to portion. If you don't have one, snip the corner off a Ziploc bag and use that.
Chill before serving: Letting the eggs rest in the fridge helps the flavors meld.
Prep ahead: Make the filling a day ahead and assemble just before serving.

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.