When it comes to the taste of a Bloody Mary, there’s really nothing quite like it. The unique blend of tangy tomato juice, zesty citrus, and just the right amount of spice make it an incredibly refreshing cocktail. And if you add in some crunchy celery and tangy pickles, it takes it to a whole new level.

But did you know that the delicious flavors of a Bloody Mary aren’t just limited to drinking? The flavor profile of this classic cocktail can actually elevate all kinds of foods, from juicy flank steak to tangy ketchup. And what could be a better pairing than this tasty cocktail with the ultimate appetizer classic: the deviled egg? With its already present pepper and pickle flavors, it’s a match made in heaven.

There’s just something about the combination of cocktails and canapés that really hits the spot. And when you combine the bold and zesty flavors of a Bloody Mary with the creamy and savory goodness of a deviled egg, it’s truly a winning combination. So why not give it a try and see for yourself? You might just discover your new favorite party snack!

These Bloody Mary Deviled Eggs have the spicy, tomato-citrus flavor you expect from a Bloody Mary, thanks to tomato paste, pickle juice, and chili-lime seasoning salt. And to further enhance their flavor, they are garnished with celery leaves, miniature gherkins, miniature pepperoncini peppers, and bacon. Because everything is better with bacon. With all that flavor in one small package, they’re almost more than your mouth can handle. Almost.

Bloody Mary Deviled Eggs

1. Cut the hard-boiled eggs in half lengthwise and gently press the yolk from the back of the egg to separate it from the whites while keeping the white half intact.
2. Place the chili-lime seasoning salt in a small, shallow dish. Dip edge of each egg white half into salt mixture to coat. Set aside.
3. Mash all the egg yolks in a medium bowl. Crush until they are as crumbly as possible.
4. Add mayonnaise, vinegar, pickle juice, tomato paste, and black pepper to the yolk mixture and stir to combine.
5. Transfer the egg yolk mixture to a pastry bag and spoon (or just fill with a spoon) into each egg white half to fill.
6. Create garnish skewers by placing a small piece of your desired garnishes on a toothpick, then inserting the toothpick into the deviled egg.

Recipe tips:

• dab off any excess moisture from the egg whites before dipping them into the seasoning. The seasoning will stick to the egg without added moisture and will start to runny if there is already added water or moisture in the egg white.
• I would recommend assemble the garnish sticks ahead of time so that as soon as you put the filling in the eggs, you can load them up and place them on the serving table.
• I did not add salt to the egg yolk mixture as I would traditionally. The chili-lime seasoning on the edges of the eggs provides a balanced saltiness along with added spice. If you don’t want to wet the edges of the eggs, add some of the chili lime seasoning directly into the egg yolk mixture for that signature Bloody Mary flavor.
• For hard-boiled eggs, cover the eggs with water in a saucepan. Bring to a boil. As soon as the water boils, turn it off the heat, cover with a lid and set the timer for 15 minutes. Rinse with cold water or drain and plunge into ice water as soon as 15 minutes are up. I also show you how to make eggs in the Instant Pot and eggs in the oven.
• If you have leftovers, pack those bad boys up for a fun lunch the next day! We use our EasyLunchboxes (affiliate link)to pack ours!