Bloody Mary Deviled Eggs
A delightful twist on a classic appetizer, these Bloody Mary Deviled Eggs combine the richness of deviled eggs with zesty flavors inspired by the popular cocktail, making them perfect for brunch or parties.
Ingredients
Main Ingredients
- 6 large large eggs Use the freshest eggs for better peeling.
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce Adjust the amount for more or less heat.
- 1 tablespoon pickle juice Can substitute with more Worcestershire sauce or a splash of vinegar.
- Salt and pepper to taste
Garnishes
- Chopped fresh chives or green onions For finishing touch.
- Paprika Sprinkle for color.
- Cherry tomatoes Halved for garnish.
Instructions
Preparation
- Hard boil the eggs by covering them with cold water in a pot and bringing to a rolling boil over medium-high heat. Once boiling, cover and remove from heat, letting them sit for 12 minutes.
- Transfer the eggs to a bowl filled with ice water to cool for about 5 minutes.
- Once cooled, gently tap the eggs to crack the shells and peel them under running water for easier removal.
Filling Preparation
- Cut the peeled eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl.
- Mash the yolks until smooth and mix in mayonnaise, mustard, Worcestershire sauce, hot sauce, pickle juice, salt, and pepper until thoroughly blended.
Assembly
- Spoon or use a piping bag to fill the egg whites with the yolk mixture.
- Garnish with chopped chives, a sprinkle of paprika, and halved cherry tomatoes.
- Chill the finished eggs in the refrigerator until ready to serve.
Notes
These deviled eggs can be made a day in advance and stored in an airtight container in the refrigerator. Best if consumed within 1-2 days.