Bloody Mary Deviled Eggs – Skinnytaste

Bloody Mary Deviled Eggs with bacon, cornichons, Old Bay seasoning and celery are a fun twist on classic deviled eggs.

Bloody Mary Deviled Eggs

The classic deviled egg, with its smooth, creamy filling and mild taste, has been a staple at gatherings for generations. However, sometimes it’s fun to shake things up a bit. Enter the Bloody Mary, a beloved cocktail known for its bold flavors and customizable ingredients. Merging these two favorites results in a fun appetizer! They’re easy to make, can be prepared in advance, sure to be a hit at your next gathering. For another fun twist on deviled eggs, try my Guacamole Deviled Eggs or my Deviled Eggs with Lox in my meal prep cookbook.

Ingredients

• Eggs: Hard boil four large eggs. See my perfect hard boiled eggs recipe made on the stove, the air fryer hard boiled eggs, or these Instant Pot hard boiled eggs that peel so easy.
• Mayonnaise: I only use two tablespoons of light mayo to keep them light.
• Dijon Mustard adds tanginess.
• Pickle Juice: Instead of vinegar, I use cornichon juice for acidity.
• Seasoning: Salt, black pepper, Old Bay seasoning
• Bloody Mary Deviled Egg Toppings: In the spirit of a Bloody Mary cocktail, I top these eggs with turkey bacon, cornichons, and celery.

How to Make Deviled Eggs

1. Sauté the bacon in a skillet until crisp, and then set it aside on paper towels.
2. After hard-boiling the eggs using one of the methods mentioned above, peel the eggs and cut them in half lengthwise. Remove the yolks and put them in a bowl.
3. Old Bay: Sprinkle the Old Bay seasoning on a plate and dip the flat part of the egg whites into it.
4. Deviled Egg Filling: Mix the mayo, mustard, pickle juice, salt, and pepper with the yolks and mash.
5. Piping Bag: Transfer the yolk mixture to a plastic bag and snip a corner for a makeshift piping bag. Pipe the yolks into the egg whites.
6. Top the eggs with a torn piece of turkey bacon, half a pickle, and a slice of celery.

Variations

• Old Bay contains celery salt, black pepper, red pepper, and paprika. If you don’t have it but have the individual spices, you can make your own mix or swap it with seasoning salt or Cajun seasoning.
• Vegetarian: Omit the bacon. If you want an extra topping, use half of a green olive.
• Feed More People: Double or triple the deviled egg recipe if you’re serving them at a party.
• Garnishes: Skewer the garnish components on a toothpick to give it a classic Bloody Mary presentation.

What’s the trick for deviled eggs?

I have a few tips for the best Bloody Mary deviled eggs.

• For easier peeling, use eggs that are about 10 days old rather than fresh ones.
• Peel the eggs after cooking them once they’re cool enough to handle. Fully chilled eggs are harder to peel.
• Blend the yolk mixture in a blender for a super smooth consistency.

Should you make deviled eggs the night before or the day of?

You can boil and peel your eggs up to 4 days ahead. Wait until the day before your party to make the filling and cut the eggs. You can fill the egg whites up to 24 hours in advance and refrigerate them in an airtight container. Then add the garnishes just before serving.

Storage

Deviled eggs are best eaten the first two days when they’re freshest, but they’ll last for four days. Remember—they are only safe at room temperature for two hours. If they sit out at a party for longer, throw them out to avoid the risk of food poisoning.

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