Bloody Mary Deviled Eggs
These Bloody Mary Deviled Eggs are bold, flavorful, and perfect for any celebration. They combine the classic deviled egg with the tangy, spicy flavors of a Bloody Mary—complete with fun toppings like bacon, pickles, and celery!
Ingredients
- 8 largepasture-raised organic eggs
- 3 tbspmayo (add more if needed)
- 2 tspyellow mustard
- 1 ½ tspworcestershire sauce
- 2 tbsptomato paste
- 2pickled jalapeño slices, finely chopped
- 2 tbsppickled jalapeño juice
- smoked paprika
- salt and pepper, to taste
- tajín chili lime seasoning
- 6slices bacon, cooked until crispy and broken into 1–2 inch pieces
- 6green olives
- 6gherkin pickles
- 2celery stalks, cut into 12 thin pieces
Directions
- 1
Hard-boil the eggs using your preferred method (stovetop, Instant Pot, or steamer). Let cool, peel, and slice in half.
- 2
Remove yolks and place in a food processor. Discard or eat 4 white halves.
- 3
Add mayo, mustard, Worcestershire sauce, tomato paste, jalapeños, jalapeño juice, smoked paprika, salt, and pepper. Process until smooth.
- 4
Taste and adjust for seasoning or texture (add more mayo if needed).
- 5
Dip egg white halves in Tajín seasoning for added flavor.
- 6
Fill each egg with the yolk mixture using a piping tool or spoon.
- 7
Top each with a celery piece and a slice of bacon. Alternate garnishes: half with olives, half with gherkins.
- 8
Serve chilled or make ahead and refrigerate until serving.