Bloody Mary Deviled Eggs Recipe (2024)

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For this recipe, there are little hints of the classic ingredients you’d find in a bloody mary. A great way to add some flavor and style to a traditional deviled egg. Not only can you serve these little gems for brunches, parties, or cookouts, you can also use them as a garnish on your bloody mary!

What is a bloody mary deviled egg?

A bloody mary deviled egg is a deviled egg seasoned to resemble a bloody mary. Instead of taking a sip of a bloody mary, it’s like taking a little bite out of one! The first step in making bloody mary deviled eggs is cooking the hard boiled eggs.

How do you make the perfect hard boiled egg?

Everyone has their preference on how to make a perfect hard boiled egg. Here are the steps I take to make the perfect hard boiled egg.

1. Place 6-12 eggs in a pot and cover completely with water an inch or inch and half above the eggs

2. Bring the eggs to a vigorous boil and boil for 1-2 mins

3. Turn off the heat and cover the pot for 12-13 minutes. Use a timer so you don’t forget

4. When your timer is close to going off, prepare an ice bath in the sink where you will immediately transfer eggs too

5. Drain hot water from eggs and then place your eggs in the ice bath under cold running water

6. Peel the eggs one at a time from the ice bath and rinse with cold water to get any excess pieces of the eggshell

7. Put the eggs in a container to cool and then place in the refrigerator to store

The most crucial part of making the perfect hard boiled egg is the ice bath. If you don’t transfer eggs to an ice bath and use cold water to rinse, you’re going to have a heck of a time getting the shells to come off easily. The ice bath allows the shells to break off easily in big pieces.

I usually always test one straight so I know that the yolk isn’t still runny. The longer you keep the eggs in the pot the more the eggs and yolk will cook and vice versa.This can be your personal preference but you want the eggs to be firm enough to hold the filling.

What kind of seasoning should I use?

Since these are bloody mary deviled eggs, I used my favorite bloody mary rim salt, Demitri’s Bacon Salt Rimmer to coat the egg whites. Not only does it give the eggs a great color but the smoky bacon flavor of the Demitri’s brings a lot of bloody mary energy to each bite!

You can use any rim salt you like that’s made for bloody marys, concoct your own, or use a seasoning like paprika or Tajin for your bloody mary deviled eggs! But you won't be disappointed with Demitri’s Bacon Rim Salt!

Can you make the bloody mary deviled eggs ahead of time?

Yes, you can make them ahead of time! They do taste best fresh so I would recommend making them one day ahead of time only. Any longer than that and they can get watery or soggy. If you’re pinched for time, making the eggs earlier in the day and the filling, and waiting to fill the whites with the filling closer to the time you're ready to serve is an option as well.

Storing the bloody mary deviled eggs

Keep the bloody mary deviled eggs stored in the refrigerator in an airtight container for up to 2 days. If you’re not like me and don’t have a weird relationship with eggs you might be able to store them for 1 or 2 more days in the refrigerator and enjoy them all the same! I won’t go into my weird relationship with eggs here but I just prefer to eat them the day of or the next day at the latest. But you’re free to make that decision for yourself!

For the bloody mary deviled eggs recipe the ingredients and equipment you will need

• Eggs

• Seasoned salt like Demitri’s Bacon Rim Salt

• Mayo

• Tomato juice

• Worcestershire sauce

• Freshly grated horseradish

• Lemon juice

• Celery leaves

• Salt

• Pepper

• 2 pots

• Strainer

• Knife

• Cutting

• Cheese grater

• Fork

• Measuring spoons

• Mixing bowl

• Spoon or spatula

• Piping bag

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