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Overhead view of bloody mary deviled eggs with green olives and celery leaves.
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Bloody Mary Deviled Eggs Recipe

Why settle for ordinary deviled eggs when you could make these Bloody Mary Deviled Eggs? A fun Bloody Mary twist to this party appetizer, garnished with celery leaves, and green olives!
Course Appetizers
Cuisine American
Keyword Bloody Mary Deviled Eggs, deviled eggs
Prep Time 15 minutes
Cook Time 20 minutes
Resting 15 minutes
Total Time 50 minutes
Servings 12
Calories 54kcal
Author Michele @ Flavor Mosaic

Ingredients

For The Deviled Eggs:

  • 6 hard boiled eggs
  • 3 Tablespoons old bay seasoning (or Cajun Seasoning)
  • 2 Tablespoons mayonnaise
  • 1/2 lemon juice
  • ½ teaspoon celery salt
  • 1/2 teaspoon Dijon mustard
  • 1 Tablespoon hot sauce
  • ½ horseradish paste (optional)

For The Garnish:

  • Green olives with pimentos
  • Celery leaves
  • Shrimp (optional)

Instructions

  • Make the hard boiled eggs either on the stove or in an Instant Pot. See instructions below.
    6 hard boiled eggs
  • In a small mixing bowl, mash the egg yolks. Then add the mayonnaise, Dijon mustard, celery salt, and hot sauce. Mix until there are no clumps.
    Making the deviled egg filling for the Bloody Mary Deviled Eggs.
  • Dip the cut eggs in the Old Bay Seasoning or Cajun seasoning.
  • Spoon or pipe the yolk mixture into the eggs, careful not to touch the edges.
    Spooning filling into center of Bloody Mary deviled eggs.
  • Add the green olives, celery leaves, and, if desired, cooked shrimp to the top. The photo leaves out the cooked shrimp.
    Tray of Bloody Mary Deviled Eggs garnished with green olives and sprigs of celery leaves.

Video

Notes

Tips to make Hard Boiled Eggs:
In a medium saucepan add the eggs and a slice of lemon and cover with water. Cook on medium high heat. Once boiling, let cook for 5 minutes. Then remove the pan from heat and put a lid on the pan and let sit for 15 minutes. Fill a bowl with ice cold water and remove the eggs from the pan and place them in the bowl of ice water. Peel and halve.
Let chill for 5 minutes before filling with yolk mixture.
Great served at your game, or a holiday get together.
If you use a Cajun seasoning that contains salt for rimming your eggs, use celery powder instead of celery salt.
Storage:
Store in an airtight container in the refrigerator for up to 3 days

Nutrition

Calories: 54kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 241mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg