Spicy Bloody Mary Deviled Eggs

Inspired appetizers start with hard-boiled eggs and finish with a creative twist. Spicy Hungarian paprika and horseradish shine against sweet tomato flavor and sea salt for a familiar flavor profile – a Bloody Mary! Garnish with celery leaves and get to brunching.

Serves: 6
Serving Size: 2 halves
10 mins Prep time
10 mins Prep time
  • Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.

  • Stir in mayonnaise, tomato juice, horseradish, paprika and sea salt until smooth and creamy.

  • To rim eggs, place additional paprika on small plate. Dip cut sides of egg white halves into paprika to coat.

  • Spoon or pipe yolk mixture into egg white halves. Refrigerate 1 hour or until ready to serve. Top each with a celery leaf.

Cooking tip

To hard cook eggs: Bring 1/2- to 1-inch of water to boil in large saucepan on high heat. Carefully add eggs into boiling water using a large spoon or tongs. Cover. Cook 12 minutes for large eggs. (Adjust time up or down by 1 minute for each size larger or smaller.) Drain water immediately. Serve eggs warm or rapidly cool eggs by running them under cold water or placing them in a bowl of ice water. Refrigerate eggs when completely cool. Keep eggs refrigerated and use within a week.

For creamier deviled eggs: Stir additional 1 to 2 tablespoons mayonnaise into yolk mixture.

Smoky Bloody Mary Deviled Eggs: Use McCormick Gourmet™ Smoked Paprika in place of the Hot Hungarian Paprika.

Nutrition information

(Amount per serving)

  • 109Calories: 109Cholesterol: 188mg
  • Sodium: 198mgProtein: 6g
  • Total Fat: 9gSaturated Fat: 2g
  • Fiber: 0gCarbohydrate: 1g