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Bloody Mary Deviled Eggs with bacon, cornichons, Old Bay seasoning and celery are a fun twist on classic deviled eggs.

Bloody Mary Deviled Eggs

The classic deviled egg, with its smooth, creamy filling and mild taste, has been a staple at gatherings for generations. Nevertheless, sometimes it’s fun to shake things up a bit. Enter the Bloody Mary, a beloved cocktail known for its daring flavors and customizable ingredients. Merging these two favorites leads to a fun appetizer! They’re easy to make, could be prepared prematurely, sure to be a success at your next gathering. For one more fun twist on deviled eggs, try my Guacamole Deviled Eggs or my Deviled Eggs with Lox in my meal prep cookbook.

Ingredients

• Eggs: Hard boil 4 large eggs. See my perfect hard boiled eggs recipe made on the stove, the air fryer hard boiled eggs, or these Fast Pot hard boiled eggs that peel really easy.
• Mayonnaise: I only use two tablespoons of sunshine mayo to maintain them light.
• Dijon Mustard adds tanginess.
• Pickle Juice: As an alternative of vinegar, I take advantage of cornichon juice for acidity.
• Seasoning: Salt, black pepper, Old Bay seasoning
• Bloody Mary Deviled Egg Toppings: Within the spirit of a Bloody Mary cocktail, I top these eggs with turkey bacon, cornichons, and celery.

Make Deviled Eggs

1. Sauté the bacon in a skillet until crisp, after which set it aside on paper towels.
2. After hard-boiling the eggs using considered one of the methods mentioned above, peel the eggs and cut them in half lengthwise. Remove the yolks and put them in a bowl.
3. Old Bay: Sprinkle the Old Bay seasoning on a plate and dip the flat a part of the egg whites into it.
4. Deviled Egg Filling: Mix the mayo, mustard, pickle juice, salt, and pepper with the yolks and mash.
5. Piping Bag: Transfer the yolk mixture to a plastic bag and snip a corner for a makeshift piping bag. Pipe the yolks into the egg whites.
6. Top the eggs with a torn piece of turkey bacon, half a pickle, and a slice of celery.

Variations

• Old Bay comprises celery salt, black pepper, red pepper, and paprika. For those who don’t have it but have the person spices, you may make your personal mix or swap it with seasoning salt or Cajun seasoning.
• Vegetarian: Omit the bacon. For those who want an additional topping, use half of a green olive.
• Feed More People: Double or triple the deviled egg recipe when you’re serving them at a celebration.
• Garnishes: Skewer the garnish components on a toothpick to present it a classic Bloody Mary presentation.

What’s the trick for deviled eggs?

I actually have just a few suggestions for the perfect Bloody Mary deviled eggs.

• For easier peeling, use eggs which might be about 10 days old quite than fresh ones.
• Peel the eggs after cooking them once they’re cool enough to handle. Fully chilled eggs are harder to peel.
• Mix the yolk mixture in a blender for a brilliant smooth consistency.

Must you make deviled eggs the night before or the day of?

You may boil and peel your eggs as much as 4 days ahead. Wait until the day before your party to make the filling and cut the eggs. You may fill the egg whites as much as 24 hours prematurely and refrigerate them in an airtight container. Then add the garnishes just before serving.

Storage

Deviled eggs are best eaten the primary two days once they’re freshest, but they’ll last for 4 days. Remember—they’re only protected at room temperature for 2 hours. In the event that they sit out at a celebration for longer, throw them out to avoid the chance of food poisoning.

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Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Yield: 4 servings

Serving Size: 2 halves

• Hard boil the eggs using this stove top hard boiled eggs recipe or this easy pot hard boiled eggs recipe.

• While the eggs cook, saute the bacon in a skillet until crisp. Put aside on paper towels.

• Peel and cut the eggs in half lengthwise. Remove yolks and put them in a bowl.

• Sprinkle the old bay on a plate & dip the flat surface of every egg white within the seasoning or simply sprinkle on top.

• Add mayonnaise, mustard, pickle juice, salt and pepper to the yolks and mash.

• Transfer the yolk mixture to a plastic bag, snip the corner and pipe into the egg whites.

• Top eggs with a torn piece of turkey bacon, half a pickle & a slice of celery.

Last Step:

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• Mix the yolk mixture for a brilliant smooth consistency
• Skewer the garnish components on a toothpick to present it a classic Bloody Mary plating

Serving: 2 halves