Devilishly Good Bloody Mary Deviled Eggs
These Bloody Mary deviled eggs are devilishly good, perfect for holidays, parties, potlucks, and get-togethers!
Servings: 8 servings
Calories: 195kcal
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.
Nutrition
Serving: 3eggs | Calories: 195kcal | Carbohydrates: 3.1g | Protein: 9.8g | Fat: 15.4g | Saturated Fat: 5.4g | Cholesterol: 334.6mg | Sodium: 463.5mg | Fiber: 0.2g | Sugar: 0.4g