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Bloody Mary Deviled Eggs

Bloody Mary deviled eggs with a rosy tomato-horseradish filling and classic bite from Old Bay. Halved eggs are boiled, chilled, piped, and topped with celery leaf and pickled okra for a sharp, brunch-friendly flavor.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs for easier peeling.
Deviled filling
  • 0.33 cup mayonnaise
  • 1 tbsp tomato paste
  • 2 tsp prepared horseradish
  • 1 tsp Worcestershire sauce
  • 1 tsp lemon juice
  • 0.5 tsp hot sauce
  • 0.5 tsp celery salt
  • 1 tbsp vodka Optional—skip for a non-alcoholic version.
  • 0.1 black pepper to taste
Garnish
  • 1 celery leaves, sliced pickled okra or olives, and Old Bay for garnish Top each egg with a celery leaf, a slice of pickled okra, and a pinch of Old Bay.

Method
 

Boil, chill, and prep the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve the eggs lengthwise.
Make the Bloody Mary filling
  1. Mash the yolks with mayonnaise, tomato paste, prepared horseradish, Worcestershire sauce, lemon juice, hot sauce, celery salt, and vodka until smooth. Season the filling with black pepper.
Fill and garnish
  1. Pipe or spoon the filling into the egg white halves. Top each with a celery leaf, a slice of pickled okra, and a pinch of Old Bay.

Notes

For the cleanest piping, fully chill the egg whites after halving and blend the yolk mixture until completely smooth before filling. Store assembled deviled eggs covered in the refrigerator up to 2 days; for best texture, garnish right before serving. Freezing isn’t recommended. Dietary swap: use vegan mayonnaise for a plant-based version while keeping the same tomato-horseradish profile.