Bloody Mary Deviled Eggs

A delightful twist on classic deviled eggs infused with the bold flavors of a Bloody Mary cocktail, perfect for any occasion.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 70

Ingredients Method Notes

Ingredients

For the Deviled Eggs

6 large hard-boiled eggs
2 tablespoons mayonnaise Can be substituted with Greek yogurt for a lighter option.
1 teaspoon horseradish Adjust according to your spice preference.
1 teaspoon tomato paste
1 teaspoon hot sauce Add more for extra heat.
1/2 teaspoon celery seed
to taste Salt
to taste Pepper
as needed Paprika for garnish
as needed Chopped parsley or celery for garnish

Method

Preparation

Cut the hard-boiled eggs in half lengthwise and remove the yolks.
In a bowl, mix the egg yolks with mayonnaise, horseradish, tomato paste, hot sauce, celery seed, salt, and pepper until smooth.
Spoon or pipe the mixture back into the egg whites.
Sprinkle paprika and garnish with chopped parsley or celery on top.

Notes

These deviled eggs keep well in the fridge for about 2 days. Store in an airtight container. For a unique twist, swap horseradish with salsa or use egg replacements for vegan options.