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On The Menu: Bloody Mary Deviled Eggs

On The Menu: Bloody Mary Deviled Eggs


Easter is just around the corner and it’s my favorite time of year to make deviled eggs. I mean, they’re always a win at any party, but Easter is a great excuse to make good use of all those hard boiled eggs!


I love making deviled eggs because they are super easy and easy to make look elegant and like you put in a ton of effort. Bloody Marys are a popular brunch drink, so adding that flavor to eggs is a fun spin on a classic appetizer. Any time you add spice to deviled eggs you take them from boring to bold!



:: Bloody Mary Deviled Eggs :: 

Makes 6 servings


6 hard boiled eggs, peeled*

2 tablespoons plain mayonnaise

1 tablespoon tomato juice

finely diced chives

1 tablespoon mustard

1 teaspoon prepared horseradish

1 teaspoon smoked paprika

1/8 teaspoon sea salt

1/8 teaspoon celery salt

splash of original Tabasco



smoked salt

smoked paprika


Slice eggs in half lengthwise. Remove yolks and place in a bowl. Add sea salt and mash egg yolks with a fork. Stir in mayonnaise, tomato juice, chives, mustard, horseradish, paprika, celery salt, and Tabasco and mix until smooth and creamy. Spoon the filling into each egg white. Top with a sprinkle of smoked salt and smoked paprika.


Make them pretty!

Place the filling into a zippered plastic bag. Cut off a small corner and pipe the filling into each egg white.


A quick tip: To hard boil eggs easily, put 6 eggs (the longer they’ve been sitting in the fridge the better) in a saucepan with enough cold water to cover the eggs in a single layer by about an inch. Add salt and a splash of white vinegar to the water. Heat on high until rapidly boiling. Boil for about 30 seconds to a minute. Remove from heat and cover the pan. Let the eggs rest in hot water for 12 minutes for large eggs (time it!). When the time is up, drain immediately and let the eggs rest in a bowl of ice water until they totally cool down. Peel by cracking each shell on the counter or a dish in a million different pieces. Peel slowly. Rinse and dry each egg to make sure all shells are removed.


I hope you enjoy these delicious eggs at your next spring party! If you can find the smoked salt and smoked paprika, it really makes them special.


What are your go to recipes for deviled eggs? What variations do you like? Let me know in the comments below!






For more tips, tricks, and inspiration head over to my Pinterest board , my Instagram, or my lifestyle and fitness Instagram.

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