Bloody Mary Deviled Eggs

By ohioeggs  

January 26, 2016

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Bacon, eggs and a Bloody Mary, all in one zesty finger food. Bloody Mary Deviled Eggs are a spicy take on classic deviled eggs and are the perfect addition to brunch.



6 large hard-boiled eggs, peeled, halved

1/4 cup mayonnaise

2 Tablespoons sun-dried tomatoes pureed or sun-dried tomato paste

1/2 – 1 Tablespoon prepared horseradish (to taste)

1 teaspoon Worcestershire sauce

1 tablespoon chopped celery

1 teaspoon Dijon mustard

1/2 – 1 teaspoon Tabasco sauce (to taste)

1 teaspoon Vodka (optional)

salt and freshly ground black pepper (to taste)

1/2 teaspoon celery seed (optional)

celery leaves, for garnish


Prepare hard boiled eggs. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, tomatoes, horseradish, Worcestershire, celery, mustard, tobacco, and celery seed. Season with salt and pepper to taste.

Add vodka if you prefer a more “genuine” Bloody Mary taste.

Garnish with a sprinkle of celery seed or celery leaves.

Store covered in refrigerator.

If using maximum amount of horseradish, tobacco and vodka, filling mixture may be a bit thin. Add an extra hard-boiled egg yolk to thicken.

Watch how easy it is to make Bloody Mary Deviled Eggs.


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