Ingredients for Bloody Mary Deviled Eggs
- Hard Cooked Eggs
- 1/4 cup mayonnaise
- Sun Dried Tomato Packed In Oil
- Prepared Horseradish
- 1 teaspoon Worcestershire sauce
- 1 tablespoon finely chopped celery + extra for garnish
- Dijon Mustard
- Celery Seed
- Tabasco Sauce
- 1 tablespoon vodka
- Salt
- Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bloody Mary Deviled Eggs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bloody Mary Deviled Eggs
- Preheat oven to 350°F (175°C). Place eggs in a single layer in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Drain hot water and run cold water over eggs until cool enough to handle.
- Carefully peel and halve the eggs lengthwise. Gently remove the yolks and place them in a medium bowl.
- Mash the yolks with a fork.
- Add 1/4 cup mayonnaise, 2 tablespoons pureed sun-dried tomatoes, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, 1 tablespoon finely chopped celery, 1/2 teaspoon Dijon mustard, 1/4 teaspoon celery seeds, 2-3 dashes Tabasco sauce, and 1 tablespoon vodka to the mashed yolks.
- Stir until well combined. Taste and season with salt and pepper to your liking.
- Fill each egg white evenly with the yolk mixture using a spoon or piping bag.
- Garnish each egg half with a small sprig of fresh celery.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
3g
Fat
5g
Carbs
0g
