Bloody Mary Deviled Eggs

5 from 2 votes

Bloody Mary Deviled Eggs are a fast and easy appetizer recipe for game day, party finger food, and entertaining. High in protein with the same flavors of a bloody mary, vegetarian. #deviledeggs #appetizerrecipes

Prep Time10

Cook Time10

Total Time20

Cuisine: American

Course: Appetizer, Snack

Servings: pieces

Calories: 72kcal

Ingredients

6 hard boiled eggs
1/4 cup mayonnaise or plain Greek yogurt
2 teaspoons tomato paste
1 teaspoon horseradish (the prepared kind in a jar) for a medium heat, see note1 and 2
½ teaspoon celery salt
½ teaspoon Worcestershire sauce
¼ teaspoon garlic powder
2 dashes hot sauce (more or less to taste, optional)
salt to taste as needed
paprika for finishing, optional
celery leaves and stalks for garnish
green olives for garnish

Instructions

Cook and peel your eggs if they are not already. Cut the hard boiled eggs in half lengthwise. Scoop the cooked yolks out and put in a small bowl. Set the whites aside.
6 hard boiled eggs
Add the mayonnaise, tomato paste, horseradish, celery salt, Worcestershire, garlic powder, and juice of 1/4 lemon to the yolk bowl. Mash the yolks to your desired consistency and mix all of the ingredients together. Add the hot sauce and salt to taste plus adjusting any other flavors. You can refrigerate the mixture and egg whites separately until ready to serve.
1/4 cup mayonnaise, 2 teaspoons tomato paste, 1 teaspoon horseradish, ½ teaspoon celery salt, ½ teaspoon Worcestershire sauce, ¼ teaspoon garlic powder, 2 dashes hot sauce
Scoop the mixture into each egg yolk half. Garnish with paprika and the celery leaves, celery slices, and olives if desired. Chill covered until ready to serve.

Notes

I find a teaspoon of horseradish is similar to a medium salsa heat, where it will build the more you eat it. Use 1/2 teaspoon for a milder heat if desired. Or more!
Prepared horseradish and creamy horseradish are different things. This calls for prepared horseradish, which is much stronger. If using creamy, you may need to use more as creamy is milder and blended with things like mayonnaise etc.

Use more mayonnaise if you feel the mixture needs to be a little creamier.

A fun way to serve these eggs is to put paprika on a plate and dunk the flat edge of an egg white in it, to coat the cut flat side, before filling. It gives a great red color! But it is also a good dose of paprika, so this is up to you and your preference!

I prefer to serve these completely chilled. You can make the filling in advance and keep chilled with the whites. When ready to serve, fill each white with the mixture. Eggs filled in advance tend to develop a skin over the yolk.

I prefer to use hard boiled eggs already peeled from the store when making a lot. If cooking at home, the 5-5-5 method in the Instant Pot never fails me! (5 minutes manual pressure cook, 5 minutes natural release, then manual release, and 5 minute ice bath).

**A previous recipe version used one minced garlic clove instead of garlic powder, and did not include horseradish.

Nutrition