These Bloody Mary Deviled Eggs combine all the bold flavors of the classic cocktail into a fun, low-carb appetizer!
Spiked with horseradish, tomato juice, and hot sauce, and topped with crispy bacon and celery leaves, they’re a guaranteed crowd-pleaser for any gathering or brunch.
Why You’ll Love These Bloody Mary Deviled Eggs
Bold and Flavorful: Tangy, spicy, and savory in every bite.
Low-Carb and Gluten-Free: Perfect for keto, paleo, and gluten-sensitive diets.
Fun Twist on a Classic: Inspired by the iconic Bloody Mary drink.
Easy to Make: Simple ingredients, big flavors.
Great for Parties: Unique and memorable appetizer everyone will talk about!
What You’ll Need (Ingredient Highlights)
Large Eggs: Hard-boiled and peeled.
Mayonnaise: Creamy base for the filling.
Prepared Horseradish: Adds a spicy kick.
Tomato Juice: Brings the Bloody Mary flavor.
Hot Sauce: For extra heat.
Bloody Mary Seasoning: Adds savory, spicy notes (or use celery salt, paprika, and black pepper).
Cooked Bacon: Crispy and savory topping.
Celery Leaves: Fresh and decorative garnish.
Pro Tips Before You Start
Use Cold, Hard-Boiled Eggs: They peel more easily.
Mash Yolks Well: For the smoothest, creamiest filling.
Adjust Spice to Taste: Start mild and add more horseradish or hot sauce if desired.
Prep Garnishes Ahead: Cook bacon and chop celery leaves before assembling.
Pipe the Filling: For a clean, professional presentation.
How to Make Bloody Mary Deviled Eggs
Step 1: Boil and Cool the Eggs
Place eggs in a saucepan, cover with water, and bring to a boil.
Remove from heat, cover, and let sit for 10–12 minutes.
Transfer to an ice bath to cool.
Step 2: Peel and Halve
Peel the eggs gently.
Slice each egg in half lengthwise and remove the yolks.
Step 3: Prepare the Filling
Mash yolks with a fork.
Stir in mayonnaise, horseradish, tomato juice, hot sauce, and a pinch of bloody mary seasoning.
Mix until smooth.
Step 4: Season Egg Whites
Lightly brush or dip the cut side of each egg white half into bloody mary seasoning for extra flavor.
Step 5: Fill and Garnish
Pipe or spoon the yolk mixture back into the egg white halves.
Top each with crumbled bacon and a small celery leaf.
Step 6: Chill and Serve
Refrigerate until ready to serve for best flavor and texture.
What to Serve It With
Bloody Mary cocktails (for the full theme!)
Fresh veggie platters
Charcuterie boards
Brunch buffets
Grilled meats or burgers at a BBQ
Variations / Substitutions
No Bacon? Top with a slice of pickled jalapeño or an olive.
Extra Spicy: Add a few dashes of hot sauce directly on top.
Smoky Twist: Use smoked paprika in the seasoning.
Dairy-Free Version: Substitute dairy-free mayo.
Alcoholic Version: Add a splash of vodka to the filling for an authentic Bloody Mary twist!
Storage & Leftovers
Fridge: Store assembled deviled eggs in an airtight container for up to 2 days.
Tip: Place a damp paper towel over eggs before covering to prevent drying out.
Freezing: Not recommended; the texture will change.
FAQs
Can I make these deviled eggs ahead of time?
Yes! Boil and peel the eggs and prepare the filling 1 day ahead.
Assemble a few hours before serving.
Can I adjust the spice level?
Absolutely! Add more or less horseradish and hot sauce to suit your taste.
What is Bloody Mary seasoning?
It’s a blend often including celery salt, paprika, black pepper, and other spices.
You can mix your own at home.
How do I keep deviled eggs from tipping over?
Trim a tiny slice off the bottom of each egg white half to create a stable base.
Are these eggs keto-friendly?
Yes, they’re naturally low-carb and perfect for a keto diet!
Final Thoughts
Bloody Mary Deviled Eggs bring a bold, flavorful twist to the classic appetizer, making them a standout at any party, brunch, or BBQ.
They’re simple to prepare yet impressive to serve, and once you taste that spicy, creamy filling with crispy bacon topping, you’ll be hooked!
Full Recipe Card
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon prepared horseradish
1 tablespoon tomato juice
Few dashes of hot sauce
Bloody Mary seasoning blend (or celery salt, paprika, black pepper)
2 slices cooked bacon, crumbled
Celery leaves, for garnish
Instructions
Boil eggs, cool in ice bath, peel, and halve.
Mash yolks with mayo, horseradish, tomato juice, hot sauce, and seasoning.
Lightly dip egg white halves into seasoning blend.
Pipe or spoon filling into eggs.
Garnish with crumbled bacon and celery leaves.
Chill before serving.
