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Bloody Mary Deviled Eggs

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These Bloody Mary Deviled Eggs combine the bold, tangy flavors of a Bloody Mary cocktail with the creamy richness of traditional deviled eggs. Featuring slaw dressing, pickle juice, steak sauce, and a touch of celery salt, these unique eggs make for a standout appetizer at any party, brunch, or gathering. The perfect balance of savory and zesty, they’re sure to be a crowd favorite!

Ingredients

12 large eggs

½ to 1 cup slaw dressing (Marzetti’s or similar)

1 tablespoon pickle juice

½ tablespoon steak sauce

½ tablespoon tomato paste

1 teaspoon garlic paste

1 teaspoon black pepper, coarsely ground

½ teaspoon celery salt

1 red onion, diced

2 stalks celery, diced

For the Egg Rims:

2 tablespoons lemon juice

2 teaspoons paprika

3 teaspoons celery salt

Instructions

  • Hard-boil the eggs by placing them in a pot of water. Bring to a boil, then lower the heat and simmer for 10-12 minutes.

  • Once the eggs are done, remove them from the pot and let them cool before peeling.

  • Slice the eggs in half lengthwise and remove the yolks, placing them in a bowl.

  • Mash the yolks and mix with slaw dressing, pickle juice, steak sauce, tomato paste, garlic paste, black pepper, and celery salt. Stir in the diced red onion and celery, blending everything together until smooth.

  • Carefully spoon or pipe the yolk mixture back into the egg whites.

  • For the rims, mix lemon juice, paprika, and celery salt together. Dip the edges of the filled eggs into the mixture for an added flavor boost and a touch of color.

  • Refrigerate for at least 30 minutes before serving.

Notes

Spicy variation: Add hot sauce or jalapeños for a spicy kick.

Vegan version: Substitute tofu or chickpea-based fillings for a plant-based version.

Find it online: https://familydinnercooking.com/bloody-mary-deviled-eggs/