Bloody Mary Deviled Eggs
Deviled eggs just got a little spicier! These Bloody Mary Deviled Eggs are like your favorite cocktail meets a classic appetizer, and sparks fly. They’re zesty, creamy, and totally addictive—basically, the life of the snack table. Great for a holiday appetizer recipe.
Think of these eggs as a mini Bloody Mary you can eat in one bite. The creamy yoke filling gets a tangy punch from tomato juice, a spicy kick from horseradish, and a smoky finish from paprika.
Slow Cooker & Budget friendly…
Budget Friendly Quick & Easy…
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Topped with fresh chives, they’re as fancy as they are fun.
Serve them with bubbly prosecco or, of course, an actual Bloody Mary for maximum brunch vibes!
Warning: they’ll disappear faster than you can say, “Who wants another round?”
Ingredients:
- 6 large eggs
- 3 tbsp mayonnaise
- 2 tbsp tomato juice
- 1 tsp prepared horseradish
- 1/2 tsp smoked paprika (plus extra for garnish)
- 1/2 tsp hot sauce (optional)
- 1 tbsp fresh chives, finely chopped (plus extra for garnish)
- Salt and pepper, to taste
Instructions:
Cook the Eggs:
Place the eggs in a single layer in a pot and cover with cold water by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let the eggs sit for 10–12 minutes.
Transfer the eggs to an ice water bath immediately to stop cooking and make peeling easier.
Peel and Prepare:
Peel the cooled eggs carefully to avoid tearing the whites. For flat-bottomed eggs, slice a small sliver off the bottom of each egg half after cutting lengthwise.
Make the Filling:
Gently scoop out the yolks into a bowl and mash with a fork until smooth.
Add mayonnaise, tomato juice, horseradish, smoked paprika, hot sauce (if using), chives, salt, and pepper. Mix until creamy. Adjust seasoning as needed.
Assemble the Deviled Eggs:
- Fill the egg white halves with the yolk mixture using a spoon or a piping bag for a polished look.
- Sprinkle with additional paprika and garnish with fresh chives.
Tips:
- Flat Eggs: Slice a small piece off the bottom of each egg half to create a stable base, preventing them from wobbling.
- Make Ahead: Prepare the filling and egg whites separately up to 1 day in advance. Assemble just before serving to keep them fresh. Store in an airtight container in the refrigerator.
- Cooking Time: Letting the eggs sit in hot water for 10–12 minutes ensures perfectly cooked yolks without the greenish-gray ring.
Drink Pairing Suggestions:
Serve these deviled eggs with bubbly prosecco or, of course, an actual Bloody Mary for maximum brunch vibes!
A few drink pairing suggestions…
- Bloody Mary: Why not double down? A classic Bloody Mary compliments the spicy and tangy flavors.
- Prosecco: The light, bubbly sweetness balances the savory kick.
- IPA Beer: The hoppy bitterness pairs surprisingly well with the horseradish and smoked paprika.
These Bloody Mary Deviled Eggs are the perfect mix of zesty, creamy, and savory… guaranteed to be the life of your next party!
- Serves: 10-12 People
- Prep Time: 30 minute
- Cooking: 15 minutes
- Difficulties: easy
