Bloody Mary Deviled Eggs

Save Recipe
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 12 servings
Share This Recipe


12 large hard-boiled eggs

1/4 cup mayonnaise 

2 tablespoons cocktail sauce 

1 tablespoon tomato paste 

1 tablespoon prepared horseradish 

2 tablespoons paprika 

2 teaspoons hot sauce, such as Tabasco

Juice of 1/2 lemon 

Seafood seasoning, such as Old Bay, for serving

Thinly sliced olives with pimentos, for garnish 

Celery, cut into matchsticks, plus celery leaves, for serving


Special equipment:
a pastry bag
  1. Cut the eggs in half horizontally. Remove the yolks to a food processor. Add the mayonnaise, cocktail sauce, tomato paste, horseradish, paprika, hot sauce and lemon juice and process until smooth. Transfer to a pastry bag and set aside.
  2. Spread a tablespoon of seafood seasoning on a small plate. Slice a bit off the bottom of each egg white half so it stands up and forms a little cup. Dip the top of each egg white half in the seafood seasoning, then pipe in the filling. Garnish with the olive slices, celery matchsticks and celery leaves.