Bloody Mary Deviled Eggs

Sipping a Bloody Mary on a hot Mississippi day is an experience of true southern caliber. Try these deviled eggs for a spring-y take on the classic.

Bloody Mary Deviled Eggs

Category: Featured Recipes, Food & Drinks, Food Recipes, Magazine

Bloody Mary Deviled Eggs


  • 1 dozen eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon tomato paste
  • 1 tablespoon mustard, heaping
  • 1/8 teaspoon celery salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • Tabasco sauce, to taste
  • Topping
  • Baby dill pickles, sliced
  • 3 tablespoons Old Bay seasoning


  1. In a large pot, cover the eggs with water and place on high heat. When boiling, turn off the heat, cover, and let sit for 10 minutes.
  2. Transfer eggs to an ice bath.
  3. Peel eggs, slice in half, and extract the hard yolks.
  4. Use a zester or a very fine grater to grate the yolks into a small bowl. If there are egg white halves with excessive impurities from peeling, grate them in with the yolks.
  5. Add mayonnaise, mustard, tomato paste, and all spices, combine with a fork.
  6. Add Tabasco sauce to taste.
  7. On a plate, pour Old Bay seasoning, dip open-facing egg white halves.
  8. Pipe yolk filling into each egg half.
  9. Garnish with a slice of baby dill pickle.
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