Bloody Mary Deviled Eggs combine the flavors you love in a Bloody Mary with delicious deviled eggs, for an appetizer everyone will love!
We love deviled eggs. Like really, really love them. And we are perfectly content with traditional deviled eggs, but every now and then I like to fancy it up. And these Bloody Mary Deviled Eggs are plenty fancy and totally delicious! And easy enough that it isn’t much more work than making the traditional version.
I also love a good Bloody Mary. Especially a spicy one. So, adding the flavors, sans alcohol, to these deviled eggs was absolute perfection. They don’t have to be spicy, you can omit the hot sauce, but they have a nice punch from the horseradish. We devoured these in no time at all. Even the toddler. She’s a fool for deviled eggs.
What ingredients do you need to make Bloody Mary Deviled Eggs?
Eggs
Miracle Whip (or mayo)
Tomato paste
Horseradish
Lemon juice
Worcestershire sauce
Hot sauce
Salt and pepper
Pickle slices or relish, sliced black olives, jalapeno slices, for garnish (optional)
You can garnish these babies with whatever you like, we chose pickle relish, sliced black olives, and pickled jalapenos. There are so many Bloody Mary garnishments to choose from, so the possibilities are endless!
You don’t need an excuse to make these, but they are perfect appetizers for any get together you might have coming up. They are also great apps for weekend barbecue with the fam!
Want another delicious Deviled Egg recipe? Try my Jalapeno Bacon Deviled Eggs!
And be sure to check out other Delicious Deviled Egg recipes from #OurFamilyTable below!
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Bloody Mary Deviled Eggs
Ingredients
- 9 large eggs
- ¼ cup Miracle Whip (or mayo)
- 1 Tbsp tomato paste
- 1 Tbsp horseradish
- 1 Tbsp lemon juice
- 1 tsp Worcestershire sauce
- couple dashes hot sauce
- 1/2 tsp salt
- 1/4 tsp pepper
- Pickle slices or relish, sliced black olives, jalapeno slices, for garnish (optional)
Instructions
To make eggs in Instant Pot:
- Using an egg rack, place 9 eggs and half a cup of water. Seal the lid and make sure the vent is closed. Pressure cook for 4 minutes and allow to depressurize for an additional 10. Turn the vent to release any remaining pressure before opening. Use a slotted spoon to remove eggs to a bowl of ice water and allow to sit for about 5 minutes. Gently crack each egg and run under cold water while peeling. Once all are peeled, cut each in half and remove yolk to a medium bowl, and lay egg whites on a plate to be filled.
To make eggs on the stove:
- Place eggs gently in a large pot and fill with cold water, covering the eggs by about an inch. Set pot on stove and bring water to a boil. Lower temperature so that you have a steady low-boil, but it’s not going to boil over. Cook for 12 minutes. Turn heat off and allow to sit for another 5-10 minutes. Transfer the eggs to a bowl of ice water and allow to sit for about 10 minutes. Gently crack each egg and run under cold water while peeling. Once all are peeled, cut each in half and remove yolk to a medium bowl, and lay egg whites on a plate to be filled.
To make the filling:
- Add the Miracle Whip or mayo, tomato paste, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt and pepper to the egg yolk bowl. Use the back of a fork to smash and stir the mixture until smooth. You can either use a pastry (icing) bag and tip or a spoon to now fill the egg white halves with the mixture.
- Garnish with pickles, olives, jalapenos or your choice of toppings, and a sprinkle of paprika.
- Serve immediately or refrigerate until ready to serve!
Nutrition
Delicious Deviled Eggs
Bacon Chipotle Deviled Eggs by Palatable Pastime
Banh Mi Deviled Eggs by Karen’s Kitchen Stories
Bloody Mary Deviled Eggs by Sweet Beginnings
Deviled Egg Macaroni Salad by Making MIracles
Keto Air Fried Deviled Eggs by That Recipe
Southwestern Deviled Eggs by Art of Natural Living
Tuna Salad Deviled Eggs by Cindy’s Recipes and Writings
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