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The Boat Shed Kitchen

Bloody Mary Deviled Eggs

Classic deviled eggs get a savory cocktail-inspired upgrade with horseradish, tomato juice, and a smoky Bloody Mary spice blend.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 20 minutes
Total Time 45 minutes
Servings: 6
Calories: 80
Ingredients Method Notes

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

Method
 

  1. Boil eggs, cool in ice bath, peel, and halve.
  2. Mash yolks with mayo, horseradish, tomato juice, hot sauce, and seasoning.
  3. Lightly dip egg white halves into seasoning blend.
  4. Pipe or spoon filling into eggs.
  5. Garnish with crumbled bacon and celery leaves.
  6. Chill before serving.
  7. See full steps with tips & photos → https://theboatshedcafe.com/bloody-mary-deviled-eggs/

Notes

  • You can make the eggs up to a day ahead—just garnish right before serving
  • For more kick, add a dash of vodka to the yolk mix (optional).
  • If you don’t have Bloody Mary seasoning, a mix of celery salt and paprika works perfectly.