If you’re a fan of bold, savory flavors, Zesty Bloody Mary Deviled Eggs will be your new favorite appetizer. These deviled eggs take inspiration from the classic cocktail, combining tangy tomato flavors, a hint of spice, and the richness of creamy yolk filling.

They’re the perfect addition to a brunch spread, Game Day snack table, or holiday party, offering a unique twist on a classic dish and a timeless appetizer that never goes out of style. They’re versatile enough to suit casual get-togethers, elegant parties, or holiday feasts, and their endless flavor variations ensure there’s always something new to try. Best of all, they’re easy to prepare, portable, and always a crowd-pleaser.

Helpful Tips

Choose the Right Eggs: Use large, fresh eggs and boil them correctly for easy peeling. Start with cold water, bring to a boil, then let them simmer for about 12 minutes before cooling in an ice bath.
Amp Up the Flavor: Add a dash of horseradish or hot sauce to the yolk mixture to mimic the signature Bloody Mary kick. Adjust the amount to match your heat preference.
Garnish Like a Pro: For the ultimate presentation, garnish each egg with a small piece of celery, a cocktail pickle, or even a tiny olive to tie in the cocktail theme.

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Zesty Bloody Mary Deviled Eggs

These zesty Bloody Mary deviled eggs take inspiration from the classic cocktail, combining tangy tomato flavors, a hint of spice, and the richness of creamy yolk filling.

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Prep Time 15

Cook Time 12

Total Time 27

Course Appetizers

Cuisine American

Servings Servings

Ingredients

6 hard boiled eggs
3 tablespoons mayonnaise
1/2 tablespoon tomato paste
1/2 tablespoon lemon juice
Dash of Worcestershire sauce
1/2 teaspoon celery salt
2 tablespoons Tajin or Old Bay Seasoning
3 cocktail pickles sliced
2 slices cooked bacon cut into 1” pieces
Celery leaves for garnish

Instructions

Bring a large pot of water to a boil then add the eggs and cook for 12 minutes. Transfer the eggs to an ice bath and cool completely, then peel and slice in half.
Remove the yolks and place in a mixing bowl. Add the mayo, tomato paste, lemon juice, Worcestershire sauce, and celery salt. Mash until smooth.
Transfer mixture to a pastry bag with a small star tip.
Pour the Tajin or Old Bay Seasoning onto a plate. Dip the eggs into the seasoning until well coated on top.
Pipe the filling into each egg. Top with a pickle, bacon piece, and celery leaves.