Bloody Mary Deviled Eggs

A classic cocktail and a classic appetizer in one.

There’s nothing quite like the flavor of a Bloody Mary. The tartness of tomato juice, the zing of citrus, and the kick of spice make it uniquely refreshing. And dressing it up with celery and pickles gives it even more oomph.

But that combination of flavors isn’t just good for drinking. It’s also great for eating. The flavor of a Bloody Mary adds an extra-special punch to everything from flank steak to ketchup. So what could be more perfect than combining this classic cocktail with that classic appetizer, the deviled egg? They’ve already got the pepper and pickles in them anyway, so the flavors are bound to blend perfectly. And cocktails and canapes are already a match made in heaven.

These Bloody Mary Deviled Eggs have the spicy, tomato-ey, citrusy kick you expect from a Bloody Mary, thanks to tomato paste, dill pickle juice, and chili lime seasoning salt. And to pump up their flavor still more, they’re garnished with celery leaves, miniature dill pickles, miniature pepperoncini peppers, and bacon. Because everything is better with bacon. With all that flavor in one little package, they’re almost more than your mouth can handle. Almost.

Slice hard-boiled eggs in half lengthwise and gently press the yolk from the backside of the egg to pop it from the whites while keeping the egg white half intact.
Place chili lime seasoning salt into a small shallow dish. Dip the rim of each egg white half into the salt mixture to coat. Set aside.
Mash all of the egg yolks together in a medium bowl. Mash until they are as broken down as possible.
Add mayonnaise, vinegar, pickle juice, tomato paste, and black pepper to the yolk mixture and stir to combine.
Transfer egg yolk mixture to a piping bag and pipe (or simply fill with a spoon) into each egg white half to fill.
Create garnish skewers by placing a small chunk of desired garnishes onto a toothpick and then insert the toothpick into the filled egg.

Recipe Tips:

Dab off any excess moisture from the egg whites before dipping into the seasoning. The seasoning will stick to the egg without extra moisture and will start to get runny if there is already water or added moisture on the egg white.
I would recommend assembling the garnish sticks ahead of time so that as soon as you pipe the filling into the eggs you can load them up and get them on the serving table.
I did not add salt to the egg yolk mixture like I traditionally would. The chili lime seasoning on the rims of the eggs provides a balanced saltiness along with added spice. If you don’t want to dip the egg rims, add some of the chili lime seasoning straight into the egg yolk mixture for that signature bloody mary flavoring.
To hard-boil eggs, cover eggs with water in a saucepan. Bring to a boil. As soon as water boils, turn off from the heat, cover with a lid, and set the timer for 15 minutes. Rinse with cold water or drain and submerge in ice water as soon as 15 minutes is up. I also show you how to make eggs in the instant pot and eggs in the oven.
If you have any leftovers, pack those bad boys up for a fun lunch the next day! We used our EasyLunchboxes (affiliate link)to pack ours up!

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