Description

These Bloody Mary Deviled Eggs bring your favorite brunch cocktail to the appetizer table! Creamy deviled egg filling gets a zesty makeover with horseradish, tomato juice, hot sauce, and Worcestershire sauce, then topped with a sprinkle of paprika and fresh celery garnish. Perfect for brunches, holiday gatherings, or anytime you need an impressive yet easy make-ahead appetizer that delivers bold, unforgettable flavors in every bite.

Ingredients

Scale

6 large eggs
¼ cup mayonnaise
2 tablespoons prepared horseradish (adjust to taste)
2 tablespoons tomato juice (plus extra for garnish)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1–2 dashes hot sauce (Tabasco or your favorite)
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt, or to taste
Pinch celery salt
Celery leaves or finely chopped celery tops, for garnish
Smoked paprika, for dusting
Optional garnish: mini celery sticks, cocktail shrimp, or pickle spears

Instructions

Hard-boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat, then cover, remove from heat, and let sit for 12 minutes. Drain and immediately transfer eggs to an ice bath to stop cooking (about 5 minutes).
Peel and halve: Gently crack each egg and roll to loosen the shell, then peel under running water. Slice eggs lengthwise and carefully scoop yolks into a medium bowl, laying whites flat on your serving platter.
Mix that Bloody Mary filling: Mash yolks with a fork until nice and crumbly. Stir in mayonnaise, horseradish, tomato juice, Dijon, Worcestershire, hot sauce, pepper, salt, and celery salt. Taste, and tweak—add a smidge more horseradish for heat or an extra dash of tomato juice if you like it saucier.
Pipe or spoon it in: Spoon the creamy Bloody Mary mixture back into each white half, or for a fancier look, fill a piping bag fitted with a star tip and swirl it in.
Garnish and serve: Dust lightly with smoked paprika—just a whisper of color and smokiness. Nestle a celery leaf or sprinkle chopped celery tops on each egg. If you’re feeling cheeky, slide a teeny celery stick, cocktail shrimp, or a pickle spear beside each one. For extra flair, drizzle a few drops of tomato juice over the platter.

Notes

These deviled eggs bring all the brunch vibes—like your favorite Bloody Mary but bite-sized and bubbly with love. Make ’em ahead and chill; they’ll swap flavors overnight and taste even better come party time! For best results, don’t skip the ice bath after cooking—it makes peeling a breeze and prevents that grayish ring around the yolk. If you’re watching sodium, feel free to reduce the salt and Worcestershire sauce. For extra presentation points, reserve a bit of the filling to pipe a tiny dollop on top of each egg to anchor your garnishes.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Appetizer
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 2 deviled egg halves
Calories: 145
Sugar: 1g
Sodium: 280mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 7g
Cholesterol: 215mg

Keywords: Bloody Mary deviled eggs, cocktail-inspired appetizers, brunch appetizers, spicy deviled eggs, horseradish deviled eggs, make-ahead party food, gluten-free appetizers, holiday appetizers, tomato deviled eggs, high-protein snacks