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Bloody Mary Deviled Eggs

Bloody Mary deviled eggs combine smooth, tangy yolk filling with tomato paste, horseradish, hot sauce, celery, and pimento-stuffed olives. Chill them before serving for a party-ready appetizer with classic Bloody Mary flavor.
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Prep Time 15 minutes
Cook Time 5 minutes
standing, chilling, and refrigerating 52 minutes
Total Time 1 hour 12 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 142
Ingredients Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
For the filling
  • 0.25 cup mayonnaise
  • 1 tbsp tomato paste
  • 1 tsp Dijon mustard
  • 1 tsp prepared horseradish
  • 0.5 tsp Worcestershire sauce
  • 0.25 tsp hot sauce
  • 0.25 tsp celery salt
  • 0.125 tsp ground black pepper
For the garnish
  • 1 celery rib small, thinly sliced
  • 6 pimento-stuffed green olives thinly sliced

Method
 

Cook the eggs
  1. Place the eggs in a medium saucepan and cover with 1 inch of cold water.
  2. Bring the water to a boil over high heat.
  3. Remove the pan from the heat and cover it.
  4. Let the eggs stand for 12 minutes.
  5. Transfer the eggs to a bowl of ice water and chill for 10 minutes.
  6. Peel the eggs and pat dry.
Make the filling
  1. Halve the eggs lengthwise and transfer the yolks to a bowl.
  2. Mash the yolks with the mayonnaise, tomato paste, Dijon mustard, prepared horseradish, Worcestershire sauce, hot sauce, celery salt, and ground black pepper until smooth.
  3. Spoon or pipe the filling into the egg-white halves.
  4. Cover and refrigerate for at least 30 minutes.
Garnish and serve
  1. Top each egg half with celery and a slice of pimento-stuffed green olive just before serving.

Notes

For the smoothest filling, mash the yolks thoroughly before adding them to the egg whites. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a dairy-free option, use dairy-free mayonnaise.