Bloody Mary Deviled Eggs
These Bloody Mary Deviled Eggs are a fun and flavorful twist on the classic appetizer, spiked with horseradish, tomato juice, and hot sauce for that signature cocktail kick.
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.
- See full steps with tips & photos → https://mischacrossing.com/bloody-mary-deviled-eggs/
Notes
- Adjust heat level by increasing or decreasing hot sauce.
- Use celery salt and smoked paprika for a more classic Bloody Mary flavor.
- Make ahead and chill — these are even better after an hour in the fridge.