Appetizer
Bloody Mary Deviled Eggs
These Bloody Mary Deviled Eggs combine everything you love about the classic cocktail—tomato, horseradish, Worcestershire, a little heat, and plenty of flavor—packed into a creamy, bite-sized appetizer.
Yields 12 Servings
Prep + Chill Time
10 mins
Cook Time
15 mins
Total Time
25 mins
They're easy to make, perfect for entertaining, and guaranteed to disappear fast at brunches and parties. How will you garnish yours?
Ingredients
- 6 Large Rosemary Farm Eggs - hard boiled, peeled and halved
- 1/4 cup mayonnaise
- 2 Tbsp sun-dried tomatoes pureed or sun-dried tomato paste
- 1/2 to 1 Tbsp prepared horseradish (to taste)
- 1 tsp Worcestershire sauce
- 1 Tbsp chopped celery
- 1 tsp Dijon mustard
- 1/2 to 1 tsp tabasco sauce (to taste)
- 1 tsp vodka (optional)
- salt and pepper (to taste)
- 1/2 tsp celery seed (optional)
- celery leaves, for garnish
- chili powder, for added color and flavor
Instructions
- Prepare hard-boiled eggs. Remove yolks and place in a small bowl.
- Mash yolks with a fork and stir in mayonnaise, tomatoes, horseradish, Worcestershire, celery, mustard, Tabasco, and celery seed. Season with salt and pepper to taste.
- Add vodka if you prefer a more “genuine” Bloody Mary taste.
- Garnish with a sprinkle of celery seed or celery leaves.
- Store covered in refrigerator.
Note: If using maximum amount of horseradish, Tabasco and vodka, filling mixture may be a bit thin. Add an extra hard-boiled egg yolk to thicken.
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