Devilishly Good Bloody Mary Deviled Eggs
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Why bother with plain old deviled eggs when you can make these devilishly good Bloody Mary deviled eggs? These flavorful little guys pack a punch in all the right ways and taste even better when made with these 1-hour “quickles” (aka no-cook refrigerator pickles).
I’ve been making these Bloody Mary deviled eggs every Thanksgiving since I first started my cooking journey! In fact, this was one of the first recipes I ever created. Since then, they’ve become a favorite among friends and family, and a must-have at parties and potlucks. They capture all the classic flavors of a Bloody Mary, are fun to make, and even more fun to eat!
🐷 Easy Dietary Swaps To Make It Your Way
Vegan
Believe it or not, vegan deviled “eggs” are a thing! You can make them with agar powder and potatoes (or tofu). I recommend using this vegan deviled eggs recipe as your base, then just add seasonings & mix-ins. Omit or substitute Worcestershire & cheese.
Dairy-Free
You can use dairy-free mayo and cream cheese, then either omit the pepper jack cheese or use an alternative dairy-free cheese. Adding some nutritional yeast to the mixture can also give it that cheesy flavor.
High Protein
Feel free to add shrimp, crab meat, pepperoni, salami, or bacon to your Bloody Mary deviled eggs. You can also use blended cottage cheese instead of cream cheese and mayo.
*This recipe is already gluten-free, assuming you’re using gluten-free Worcestershire sauce.
🥄 Why This Recipe Works
- Bloody Mary deviled eggs are the perfect appetizer for holidays like Easter & Thanksgiving, as well as parties, potlucks, and get-togethers!
- These eye-catching crowd-pleasers add an air of sophistication to any table!
- You can make these deviled eggs in advance, just make sure to keep them in the fridge in an airtight container or covered in cling film.
🛒 What You Need To Make This Recipe
Bloody Mary Deviled Egg Ingredients
Skewer Ingredients
📝 Recipe Modifications And Substitutions
- Boursin: I like the chive and onion kind, but the other flavors might work as well (although I haven’t tested this theory). You could also use plain cream cheese instead.
- Garlic: Bottled minced garlic is sufficient here since it’s more of an accent than a featured ingredient. You can also use garlic powder or even fresh garlic if you want it to be more potent. Horseradish is another option.
- Hot sauce: I like to use Tabasco but you can also use Cholula, Tapatio, Frannk’s Red Hot, or your preferred hot sauce.
- Mustard: I use yellow mustard but stone ground or Dijon mustard also works.
- Celery seed: You can omit this or substitute with dill seeds. You can technically use celery salt, though I would recommend omitting the iodized salt if you do.
- Optional toppings: Dill pickles, pickled okra, cherry tomatoes, small green olives, pepper jack, bacon, cured meats, shrimp, crab, anchovies, smoked oysters, crispy fried onions, capers, kimchi.
- Optional garnishes: Fresh dill, celery leaves, chives, parsley, cilantro, lemon slices.
*See above image or recipe card for full list of ingredients.
💡 Tips For Making The Perfect Hard-Boiled Eggs
- Breaking the eggs’ membranes before boiling will make it easier to peel them later. I recommend using an egg piercer because it’s clean, quick, and pretty much foolproof. You can also give your eggs a quick tap on the bottom with a spoon to create a small crack, just don’t tap it hard enough for the egg to ooze out!
- Fully submerge the eggs in water before boiling. Confirm none of the eggs float to the surface. If they do, it means they’ve gone bad.
- I find that allowing them to come to a gentle boil then cutting the heat and covering them for 12 minutes yields the perfect hard-boiled eggs every time, but tossing an egg timer in with the eggs can give you a good indication as to how cooked they are without having to crack them open to check.
- Overcooking your hard-boiled eggs will result in an unattractive greyish yolk, so pay attention to the time!
- Don’t try to peel the eggs while they’re hot, as this will make it more difficult to remove the shells. Run them under cold water until they’re cool to the touch, then peel.
- Peeling hard-boiled eggs is my worst nightmare and easily the most challenging part of this Bloody Mary deviled egg recipe, but you can simplify the process by rolling the egg on a hard surface to crack the shell and using an egg peeler to pry it off. I swear by this thing. It slides under the surface of the shell to help you separate the membrane from the whites, getting it off in big, satisfying pieces rather than tiny shards that take chunks of your egg white with them. You can also try using a spoon for the same purpose, but I find it doesn’t work as well.
🥣 Recommended Equipment
For gorgeous Bloody Mary deviled eggs, I recommend using a hand mixer (or food processor) to get the egg yolk mixture smooth before transferring to a piping bag with a large star-shaped tip. You could also make a piping bag out of a gallon-size Ziplock bag, snipping one of the corners to make the hole.
I wanted to make use of these cute flamingo skewers for the toppings, which had to be trimmed with wire cutters because they were so long, but these 2.5 inch toothpicks would be easier to use!
For serving & storage, I highly suggest using a deviled egg tray that comes with a lid.
🥚 How To Make Bloody Mary Deviled Eggs
Step 1: Place eggs in pot and cover with cold water, then bring to a boil over high heat. Turn off the heat once a gentle boil is achieved, then cover and allow it to sit for 12 minutes. Drain pot and rinse eggs with cold water until cool enough to peel.
Pro Tip: Don’t toss out those eggshells! You can use them to make compost, fertilizer, homemade dog food, or even use them as a natural drain cleaner. Check out this guide to apartment homesteading for more zero-waste tips!
Step 2: Slice eggs down the middle (lengthwise) and scoop out the yolks, adding them to a large mixing bowl. Lightly coat egg whites (cut-side down) by dipping them in a plate of Old Bay seasoning. Place coated egg whites on a platter and set aside.
Pro Tip: For ideal presentation, I recommend wiping the knife after each egg is sliced to keep the yolk from transferring onto the whites.
Step 3: To the large mixing bowl, add Boursin, mayo, tomato paste, minced garlic, yellow mustard, Tabasco, Worcestershire sauce, lemon juice, pickle juice, celery seed, smoked paprika, salt, and pepper. Mix thoroughly until consistency is smooth and no chunks remain.
Pro Tip: Make sure the mixture is smooth so there are no chunks to clog the piping bag. I recommend using a mixer if you have one.
Step 4: Add mixture to a piping bag and pipe into egg whites.
Step 5: Slice toppings (pickles, tomato, cheese, etc.) into pieces about ¼ inch thick and use to thread skewers, along with small pimento-stuffed olives. Stick skewers into the yolk filling.
Pro Tip: I find that trying to fit more than 3 items on each skewer makes them too heavy to stand, so I recommend mixing & matching if you’re using more than 3 ingredients.
Pro Tip: If using longer skewers that require trimming, thread with the ingredients before you trim them so you aren’t trying to pierce with a blunt tip.
Still hungry? Try this easy shrimp and grits recipe and wash it down with a refreshing Bloody Mary!
🧀 More Delicious Appetizers
Looking for more crowd-pleasing appetizers? Serve this Jalapeño creamed corn and some serrano salsa with tortilla chips for dipping, or prepare this simple, yet sophisticated Mediterranean charcuterie board. If you’re up for something a little more involved (but totally worth the time), this vegan japchae is one of my most popular recipes!
🤷🏻♀️ Recipe FAQs
I recommend refrigerating your deviled eggs for at least 30 minutes before serving in order to let them set, but an even better option is to make them a day in advance, keeping the egg whites and the filling in separate airtight containers until just before serving. This ensures that the flavors have time to meld, without compromising the texture of the filling, as it can become watery if it sits in the egg whites overnight. Add any toppings just before serving.
The five golden rules of deviled eggs are:
1. Don’t overcook the eggs.
2. Use a hand mixer to ensure a smooth filling.
3. Add spice and acid to balance the flavors.
4. Use a piping bag with a ridged tip.
5. Assemble just before serving.
👩🏻🍳 Pro Tips
- If you don’t have an egg platter you can use a knife to cut off a small portion of the egg white (about the size of a dime) to flatten the bottom and keep the eggs from rolling around on the plate.
- You only need a light coating of Old Bay seasoning on each egg (about 1 Tbsp in total). The recipe calls for 2 Tbsp to ensure there’s enough to coat the plate, so you’ll want to discard whatever you don’t use. Alternatively, you could sprinkle 1 Tbsp of Old Bay over the eggs, rather than dipping them.
- I recommend letting the deviled eggs set in the fridge for at least 30 minutes or so before serving, but this is optional.
- Store leftover eggs in the refrigerator for up to 3 days, either in an egg platter with a lid, another airtight container, or carefully covered in cling wrap.
Love this Bloody Mary deviled egg recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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Devilishly Good Bloody Mary Deviled Eggs
Equipment
- egg timer (optional)
Ingredients
Bloody Mary Deviled Egg Ingredients
- 12 large eggs
- 2 Tbsp Old Bay seasoning
- ½ pkg shallot & chive Boursin (about 2.5 oz)
- ¼ cup mayonnaise
- 1½ Tbsp tomato paste
- ½ Tbsp minced garlic
- ½ Tbsp yellow mustard
- 3 tsp Tabasco
- ¼ tsp worcestershire sauce
- 1 Tbsp lemon juice
- ¼ cup pickle juice
- ½ tsp celery seed
- ¼ tsp smoked paprika
- ⅛ tsp iodized salt
- ⅛ tsp black pepper
Skewer Ingredients
- dill pickle spears (optional)
- pickled okra (optional)
- cherry tomatoes (optional)
- pepper jack cheese (optional)
- pimento olives (optional)
Instructions
- Place eggs in pot and cover with cold water, then bring to a boil over high heat. Turn off the heat once a gentle boil is achieved, then cover and allow it to sit for 12 minutes. Drain pot and rinse eggs with cold water until cool enough to peel.
- Slice eggs down the middle (lengthwise) and scoop out the yolks, adding them to a large mixing bowl. Lightly coat egg whites (cut-side down) by dipping them in a plate of Old Bay seasoning. Place coated egg whites on a platter and set aside.
- To the large mixing bowl, add Boursin, mayo, tomato paste, minced garlic, yellow mustard, Tabasco, Worcestershire sauce, lemon juice, pickle juice, celery seed, smoked paprika, salt, and pepper. Mix thoroughly until consistency is smooth and no chunks remain.
- Add mixture to a piping bag and pipe into egg whites.
- Slice toppings (pickles, tomato, cheese, etc.) into pieces about ¼ inch thick and use to thread skewers, along with small pimento-stuffed olives. Stick skewers into the yolk filling and serve.
Notes
-
- Don’t toss out those eggshells! You can use them to make compost, fertilizer, homemade dog food, or even use them as a natural drain cleaner.
- For ideal presentation, I recommend wiping the knife after each egg is sliced to keep the yolk from transferring onto the whites.
- Make sure the mixture is smooth so there are no chunks to clog the piping bag. I recommend using a mixer, if you have one.
- I find that trying to fit more than 3 items on each skewer makes them too heavy to stand, so I recommend mixing & matching if you’re using more than 3 ingredients.
- I find that trying to fit more than 3 items on each skewer makes them too heavy to stand, so I recommend mixing & matching if you’re using more than 3 ingredients.
- If using longer skewers that require trimming, thread with the ingredients before you trim them so you aren’t trying to pierce with a blunt tip.If you don’t have an egg platter you can use a knife to cut off a small portion of the egg white (about the size of a dime) to flatten the bottom and keep the eggs from rolling around on the plate.
- You only need a light coating of Old Bay seasoning on each egg (about 1 Tbsp in total). The recipe calls for 2 Tbsp to ensure there’s enough to coat the plate, so you’ll want to discard whatever you don’t use. Alternatively, you could sprinkle 1 Tbsp of Old Bay over the eggs, rather than dipping them.
- I recommend letting the Bloody Mary deviled eggs set in the fridge for at least 30 minutes or so before serving, but this is optional.
- Store leftover Bloody Mary deviled eggs in the refrigerator for up to 3 days, either in an egg platter with a lid, another airtight container, or carefully covered in cling wrap.
My family loved this!
Awesome! 🙂
Thank you for sharing this recipe
Hope you like it!