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Bloody Mary Deviled Eggs

Classic deviled eggs are dressed up with all the bright, punchy flavors of a Bloody Mary. Try this fun, drink-inspired twist for an easy, crowd-pleasing appetizer.

Serves 12
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
96 calories per serving


> 12 large eggs
> 1/4 cup light mayonnaise
> 2 tbsp finely chopped jarred sun-dried tomatoes in oil
> 2 tsp lemon juice
> 1 tsp jarred horseradish
> 1 tsp Worcestershire sauce
> 1 tsp celery seeds
> 1 tsp hot sauce (optional)

To Garnish:

> Celery leaves
> Sliced green olives
> Cornichons


In a medium pot, place the eggs and add enough cold water to cover eggs by 1 inch. Bring water to a boil on high. Immediately cover pot with a lid and remove from heat. Let eggs stand 10 min. Drain eggs and transfer to a large bowl of ice water.
When eggs are cool, peel and cut in half lengthwise. Scoop yolks into a medium bowl. Add the mayonnaise, sun-dried tomatoes, lemon juice, horseradish, Worcestershire, celery seeds, and hot sauce (if using). Season with salt and pepper. Using a fork, mash until yolk mixture is smooth.
Fill the egg white halves with yolk mixture. Garnish with the celery leaves, olives, and/or cornichons.

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