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Bloody Mary Deviled Eggs

Bloody Mary Deviled Eggs
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The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

I don’t know about you, but whenever I see deviled eggs, I get excited. These delicious bite-size morsels are a staple at many gatherings, probably because they’re very simple to make and always a crowd pleaser! Their creamy texture and familiar flavor is comforting. That being said, it’s time for change! These are Bloody Mary Deviled Eggs.

That’s right, you heard me! Bloody Mary Deviled Eggs!

I took the flavors of everyone’s favorite adult breakfast beverage and packed it into a deviled egg. If that sounds crazy, it’s because it is, but sometimes crazy works!

Bloody May Deviled Eggs

Tangy lemon juice replaces white vinegar, and mustard hits the bench while horseradish gets its shot. These small replacements make a world of a difference in this classic appetizer, and the topping options are endless. I went with a simple bacon crumble and celery leaf, but you could even serve these on top of a shot of vodka for the adults.

When choosing your eggs, reach for Heinen’s cage free options. These are hands down my favorite eggs and have been my go-to for years. I love that they’re sourced from local farms and Certified Humane. You can truly feel good about eating these eggs!

Let’s get some egg on our face!

Bloody Mary Deviled Eggs

Bloody Mary Deviled Eggs


  • 12 Heinen’s cage free eggs
  • 1/4 cup mayo
  • 1 Tbsp. horseradish
  • 1 garlic clove, mashed
  • 1 Tbsp. tomato paste
  • 2 tsp. hot sauce
  • Juice of 1/2 lemon
  • 1 tsp. celery salt
  • Salt and pepper, to taste
  • 2 pieces Heinen’s CARE Certified thick cut bacon, cooked and crumbled
  • 3 tsp. Old Bay seasoning
  • Celery leaves, for garnish


  1. Cook the bacon following your desired method. Crumble and set aside.
  2. Gently add the eggs to a pot and cover them with about an inch of water. Bring to a boil. When the water starts to boil, cover the eggs and turn off the heat. Leave for 12 minutes, then remove the eggs from the water and place them directly into an ice bath.
  3. Once the eggs have cooled, peel them. The eggs can be made in advance, if desired.
  4. Cut the eggs in half and remove the yolks. Place the yolks in a large bowl and add the mayo, horseradish, tomato paste, lemon juice, hot sauce and celery salt. Mix well. Taste and add salt and pepper to your preference, starting with a tsp. of each.
  5. Place the mixture into a piping bag. If you don’t have a piping bag, use a plastic Ziploc bag and cut a large hole in one of the corners. Set aside.
  6. Sprinkle the Old Bay seasoning onto a plate. Dip the rim of the egg whites into the seasoning.
  7. Transfer the rimmed eggs to a plate and pipe the deviled yolk mixture into the center.
  8. Garnish with a sprinkle of crumbled bacon and a celery leaf. Enjoy!

Bloody May Deviled Eggs

Graham Russell

By Graham Russell

Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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