These Bloody Mary Deviled Eggs are a fun twist on a classic snack! They’re filled with a creamy mixture of yolk, mayo, and a hint of spicy goodness from hot sauce and pickle juice.
Honestly, who can resist deviled eggs that taste like a cocktail? They’re perfect for parties or a casual snack. I love adding a sprinkle of paprika on top for that extra pop of color! 🌟
Key Ingredients & Substitutions
Eggs: Large eggs are perfect for this recipe. If you prefer a lighter option, you can use medium eggs or even hard-boiled egg whites only for a lower-calorie treat.
Mayonnaise: This is key for creaminess. You can swap it for Greek yogurt for a tangy twist, or use vegan mayo if you’re avoiding eggs.
Horseradish: It adds spice and depth. If you don’t have horseradish, try prepared mustard for a different kick or omit it if you prefer milder flavors.
Hot Sauce: This gives a nice heat. Use your favorite hot sauce or even chili paste if you want a bolder flavor. Adjust to your taste!
Smoked Paprika: This brings a smokiness. Regular paprika can work too; just know it won’t have that smokey touch.
How Can I Boil Eggs Perfectly for Deviled Eggs?
Boiling eggs for deviled eggs should be done carefully. Here’s a simple method to help you achieve the best results:
- Start with cold water covering the eggs by about an inch.
- Bring them to a boil over medium-high heat, then turn off the heat once boiling.
- Cover the pot, letting the eggs sit for 10-12 minutes based on the desired doneness.
- After that, quickly cool them in an ice bath; this halts cooking and makes peeling easier.
Following this method ensures firm whites and creamy yolks ideal for your deviled eggs!
Bloody Mary Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tbsp prepared horseradish
- 1 tbsp pickle juice (from dill pickles)
- 1 tsp hot sauce (such as Tabasco)
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika, plus extra for garnish
- Salt and freshly ground black pepper, to taste
- 2 tbsp tomato juice or Bloody Mary mix
- 2 tbsp finely chopped sun-dried tomatoes or tomato jam (for topping)
- Fresh dill sprigs (for garnish)
- Lemon wedges (optional, for serving)
- Fresh parsley or celery leaves (optional, for plating)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and about 30 minutes for chilling, which brings the total time to about 45 minutes. You’ll be mixing, filling, and chilling these tasty treats ready for any gathering!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium-high heat. As soon as it starts boiling, turn off the heat, cover the saucepan, and let the eggs sit for 10-12 minutes to cook through.
2. Cool and Peel:
After the eggs are done, drain the hot water and cool the eggs by running cold water over them or placing them in an ice bath. This stops them from cooking further and makes them easier to peel.
3. Prepare the Filling:
Once peeled, cut the eggs in half lengthwise and carefully remove the yolks into a medium bowl. Set the egg whites on a platter. Mash the yolks with a fork until they’re smooth.
4. Mix the Ingredients:
Add the mayonnaise, horseradish, pickle juice, hot sauce, Worcestershire sauce, smoked paprika, tomato juice, salt, and pepper to the mashed yolks. Mix everything together until it’s creamy and well combined. Taste and adjust seasoning if needed!
5. Fill the Egg Whites:
Spoon or pipe the yolk mixture back into the egg white halves, filling them evenly and generously.
6. Top It Off:
Add a little spoonful of finely chopped sun-dried tomatoes or tomato jam on top of each filled egg for a burst of flavor that’s like a Bloody Mary in every bite!
7. Garnish:
For a lovely finish, sprinkle some extra smoked paprika over the filled eggs and add a fresh dill sprig on top of each one.
8. Chill and Serve:
If you like, you can garnish the serving platter with fresh parsley or celery leaves and add lemon wedges for a fun touch. Chill the deviled eggs for at least 30 minutes before serving to make sure the flavors come together nicely.
Enjoy these flavorful Bloody Mary Deviled Eggs at your next brunch or gathering—they’re sure to be a hit!
Can I Use Different Types of Eggs for This Recipe?
Absolutely! While large eggs are ideal, you can use medium or even extra-large eggs, just note that cooking times might vary slightly. If you’re looking for a lighter option, consider using only egg whites.
How Should I Store Leftover Deviled Eggs?
Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to place a piece of plastic wrap directly on top of the eggs to keep them fresh and prevent them from drying out!
Can I Make These Deviled Eggs Ahead of Time?
Yes, you can prepare the filling in advance! Store the yolk mixture in an airtight container in the fridge for up to 2 days. When ready to serve, simply fill the egg whites and garnish just before serving for the freshest taste.
What If I Don’t Have Horseradish?
No worries! If you don’t have horseradish, you can substitute it with prepared mustard for a bit of tang or skip it altogether if you prefer a milder flavor. Adjust other seasonings to taste for a balanced flavor profile.