BLOODY MARY DEVILED EGGS | MADE IN NC | SPICY TWIST ON A CLASSIC APPETIZER
Turn a brunch classic into something bold with these Bloody Mary Deviled Eggs. Inspired by the iconic cocktail, this recipe combines creamy egg yolks with tomato juice, horseradish, Worcestershire sauce, and a touch of hot sauce for that signature kick. Each deviled egg is topped with bacon, pickles, and dill — a savory, spicy twist that’s perfect for parties, holidays, or weekend gatherings. Serve on a tray with pickled asparagus and celery for a true Bloody Mary experience.
🧑🍳 Ingredients
For the filling:
- 12 large eggs
- ½ cup mayonnaise
- 2 tsp Dijon mustard
- 1½ tsp prepared horseradish
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce (Tabasco or your favorite)
- 2 tbsp tomato juice or Bloody Mary mix
- 1 tsp lemon juice
- Salt and pepper, to taste
For garnish:
- Smoked paprika or celery salt
- Mini pickle slices
- Crisp bacon pieces
- Fresh dill or celery leaves
🥣 Instructions
- Boil and peel: Cook eggs until hard-boiled, then cool in an ice bath and peel.
- Prepare the filling: Slice eggs in half, remove yolks, and mash them in a bowl.
- Mix it up: Stir in mayonnaise, mustard, horseradish, Worcestershire, hot sauce, tomato juice, and lemon juice. Season with salt and pepper.
- Fill and garnish: Spoon or pipe the filling into the egg whites. Top with smoked paprika, a pickle slice, bacon, and dill.
- Chill before serving: Let them rest in the fridge for at least 30 minutes before serving.
Serving Idea
Serve your Bloody Mary Deviled Eggs on a rustic tray surrounded by pickled asparagus, olives, cherry tomatoes, and celery stalks — just like a loaded Bloody Mary garnish board. They’re as beautiful as they are delicious!
