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

Bloody Mary Deviled Eggs

Classic deviled eggs with a smooth creamy filling and a light flavour. It’s been a staple at gatherings for generations. However, sometimes it’s fun to change things up a little. Enter the Bloody Mary, a popular cocktail known for its bold flavors and customizable ingredients. Combining these two favorites makes for a fun appetizer! Easy to make and can be prepared in advance. And it’s guaranteed to be a favorite at the next gathering. For another fun twist on deviled eggs, try my Guacamole Deviled Eggs or Deviled Eggs with Lox. My Meal Prep Cookbook.

raw material

• egg: Boil four large eggs. Check out my perfect hard boiled egg recipe made on the stovetop. Hard-boiled eggs in the air fryer Or these easy to peel Instant Pot Hard Boiled Eggs.
• Mayonnaise: I used just two tablespoons of light mayonnaise to keep it light.
• Dijon Mustard Increase sourness
• Marinade: I use Cornichon water to acidify instead of vinegar.
• Condiments: Salt, black pepper, Old Bay seasoning
• Bloody Mary deviled egg topping: In the spirit of the Bloody Mary cocktail, I topped these eggs with turkey bacon, cornichons, and celery.

How to make deviled eggs

1. Stir-fried Bacon In the pan until crisp, then set aside on paper towels.
2. After boiling eggs until cooked Use one of the methods mentioned above. Peel the eggs and cut them in half lengthwise. Remove the egg yolks and place them in a bowl.
3. Old Bay: Sprinkle the Old Bay seasoning onto the plate and dip the smooth portions in the egg whites.
4. Deviled Egg Filling: Mix mayonnaise, mustard, pickle juice, salt and pepper with egg yolks and grind.
5. Squeeze bag: Transfer the egg yolk mixture to a plastic bag and cut off a corner for a makeshift piping bag. Squeeze the egg yolk into the egg white.
6. Crack an egg into it. Along with shredded turkey bacon. half pickled cucumber and a piece of celery

Various formats

• old bay It includes celery salt, black pepper, red pepper, and paprika if you don’t have any but have your own spices. You can make the mixture yourself or swap it out with seasoning salt or Cajun seasoning.
• vegetarian: Omit the bacon. If you would like additional toppings, Use half of a green olive.
• Feed more people: This deviled egg recipe can be doubled or tripled if you’re serving it at a party.
• condiment: Insert decorative elements onto toothpicks for a classic Bloody Mary presentation.

What’s the secret to deviled eggs?

I have some secrets for the best Bloody Mary deviled eggs.

• To make it easier to peel Use eggs that are about 10 days old instead of fresh eggs.
• Peel the eggs after cooking when they are cool enough to handle. Fully refrigerated eggs are more difficult to peel.
• Mix the egg yolk mixture in a blender to get a smooth consistency.

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

You can boil and peel eggs up to 4 days in advance. Wait until the day before your party to stuff and cut the eggs. You can add the egg whites up to 24 hours ahead and refrigerate in an airtight container. Then add the seasonings before serving.

Storage space

Deviled eggs are best eaten during the first two days when they are freshest. But they will last for four days. Remember, they are only safe at room temperature for two hours. If they sit longer at the party Instead, throw them out to avoid the risk of food poisoning.

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