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Bloody Mary Deviled Eggs

Dress up everyday deviled eggs with the spicy flavors of everyone’s favorite brunch cocktail, the Bloody Mary. Blue Plate® Hot & Spicy Mayo makes the seasoned egg yolk filling extra creamy and flavorful.

Prep Time:

5 mins.


12 Deviled Eggs


  • 6 hardboiled eggs, peeled
  • ¼ cup Blue Plate® Hot & Spicy Mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon horseradish
  • ½ teaspoon Worcestershire sauce
  • ⅛ teaspoon celery seed
  • ½ teaspoon salt
  • 2 tablespoons smoked paprika or Creole seasoning, for garnish
  • Gherkins or cornichons, cut into coins, for garnish
  • Celery leaves, for garnish


  1. Slice eggs in half lengthwise and carefully remove yolks; set whites aside.
  2. Press yolks through a fine mesh sieve into a small bowl.
  3. Combine mayonnaise, lemon juice, horseradish, Worcestershire sauce, celery seed and salt and whisk well. Add egg yolks and whisk until combined. Transfer mixture to a piping bag with no tip.
  4. Place paprika on a small plate and press the cut side of the egg whites into the seasoning to coat the surfaces. Place the egg white halves on a plate and pipe the filling into the well of each egg. Garnish each with a slice of gherkin and celery leaves.
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