This is officially the last post of 2019, and so I wanted to go out with a big bang. The big bang here being these Bloody Mary Deviled Eggs. I saw this recipe over on Delish and immediately knew I wanted to recreate them for this site. They’re the perfect appetizer for parties or gatherings, not just for New Year’s Eve, but for anything throughout the year. I love making deviled eggs because there is hardly any cooking involved and you can make them in advance because when you’re trying to have a party, the last thing you want to do is spend all your time in the kitchen. You should be enjoying the party with your guests, drinking and eating. Speaking of drinking, I’d like to remind you of last year’s New Year’s Eve post. These Champagne Margaritas are still a very good idea. I also wanted to take this opportunity to thank each and everyone of you for coming back time and time again throughout this past year and trying the recipes and leaving comments. This site is only possible because of you. I’m so thankful for this past year and for your continued support. I hope you all have an incredible 2020 and I hope that you’ll continue to join me here on my little corner of the internet. Happy New Year, friends!
Let’s talk hard-boiling eggs for a second. A lot of people, myself included, get frustrated when boiling and peeling eggs. Often, the whites come off with the shell and you’re left with a disfigured egg. Two things. Either your eggs are old or you’re not boiling them properly. This is the way I love to do it: Bring a large pot of water to a boil and carefully lower in the eggs with a large spoon. Cook for 12 minutes. Immediately, transfer the eggs to an ice bath and let cool completely. Peel the eggs under cool running water and then slice each in half.
**Tip: If you want to get ahead with this recipe, you can boil the eggs the night before and keep them in the water (from the ice bath) in the fridge. Then just peel and assemble the day you plan on serving them!**
Remove the yolks and place in a large bowl. Add the mayo, tomato paste, horseradish, lemon juice, Worcestershire sauce, hot sauce, celery seed, and a pinch of salt and pepper. Mash with a fork until completely smooth. You can also do this in a food processor if you want it really smooth. Transfer the mixture to a pastry bag, fitted with a small star tip.
**Note: Depending on how spicy you like your Bloody Marys you can add more horseradish or hot sauce to this mixture based on your preference of heat!**
Place the Old Bay seasoning into a small shallow dish. Dip each egg half, cut side down, into the seasoning to fully coat and then place on a platter or tray. This mimics the edge of a Bloody Mary glass.
**Tip: If you don’t like Old Bay seasoning, you can also coat the eggs in that Mexican spice blend that is used for Micheladas called Tajin.**
Pipe out the egg yolk mixture into the center of each egg half.
**Tip: If you don’t have a fancy pastry bag with tips, you can just spoon the mixture in for a more rustic look or you can transfer it to a plastic food storage bag, cut the corner off, and use that as a makeshift bag!**
Top each egg with a pickle round, a piece of crispy bacon, a celery leaf and a small cooked shrimp, if using. The shrimp are completely optional, but I love a cooked shrimp in my Bloody Marys. Just make sure it’s the smallest shrimp you can find so that you don’t cover the egg completely.
You want to serve them immediately or keep them in the fridge until ready to serve (especially if the shrimp is used). You can make them a few hours in advance, but the longer they sit the more the Old Bay seasoning will begin to get weird. And by weird I mean the condensation will start to take over.
These are a perfect appetizer for when you’re having a party, like let’s say a New Year’s Eve party perhaps. There might not be any alcohol in the recipe itself (which is the best part of a Bloody Mary) but that just means you’ll have other ways to incorporate the alcohol somewhere else. I hope you’ll give this recipe a try and be sure to let me know what you think below. I also wanted to wish everyone a Happy New Year! May 2020 be our year. Thank you for sticking around another year! Cheers my friends!
- 12 large eggs
- ¼ cup mayonnaise
- 1 tablespoon tomato paste
- 1 tablespoon horseradish
- 1 tablespoon lemon juice
- couple dashes Worcestershire sauce
- couple dashes hot sauce
- 1 teaspoon celery seed
- Kosher salt and coarsely ground black pepper
- 2 tablespoons Old Bay seasoning
- 4 to 5 cornichons, cut into rounds
- 4 slices crispy bacon, sliced
- ¼ cup celery leaves, for garnish
- 12 mini cooked shrimp (optional)
- Bring a large pot of water to a boil and carefully lower in the eggs with a large spoon. Cook for 12 minutes. Transfer the eggs to an ice bath and let cool completely. Peel the eggs under cool running water and then slice each in half.
- Remove the yolks and place in a large bowl. Add the mayo, tomato paste, horseradish, lemon juice, Worcestershire sauce, hot sauce, celery seed, and a pinch of salt and pepper. Mash with a fork until completely smooth. You can also do this in a food processor if you want it really smooth. Transfer the mixture to a pastry bag, fitted with a small star tip.
- Place the Old Bay seasoning into a small shallow dish. Dip each egg half, cut side down, into the seasoning to fully coat and then place on a platter. Fill the center of each egg with the yolk mixture. Top each with a pickle round, a piece of bacon, a celery leaf and a small shrimp, if using. Serve immediately or refrigerate until ready to eat. Enjoy!
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