These Bloody Mary Deviled Eggs are the perfect mashup of classic party snacks and brunch cocktails. Inspired by the bold, savory flavors of a Bloody Mary, these eggs are kicked up with Worcestershire sauce, chili powder, garlic, and finished with a fresh sprig of dill. They’re a hit at brunch, tailgates, or anywhere people like snacks with a little edge.
Boiling Eggs 101
To get easy-peel eggs with perfect yolks, start by bringing a pot of water to a rolling boil first. Don’t add the eggs until the water is hot. Once boiling, gently lower your eggs into the water with a slotted spoon.
Boil for exactly 11 minutes, then immediately transfer the eggs to an ice water bath to stop the cooking process and cool them down quickly. Let them chill for at least 5 minutes before peeling. This method helps the membrane pull away from the shell, making them easier to peel later.
Picture Perfect Deviled Eggs
For a clean, professional finish, pipe the deviled egg filling instead of spooning it in. Not only does this make your deviled eggs look instagramable, but it also keeps your workspace tidy. Use a piping bag with a star tip for a pretty swirl, or just snip the corner off a zip-top bag for a quick and easy option. Either way, it adds polish without extra fuss.
Bloody Mary Deviled Eggs
Ingredients
- 6 eggs, large
- 3 tbsp mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp chili powder
- Salt and pepper, to taste
- Fresh dill, for garnish
Instructions
- Bringing a pot of water to a rolling boil. Once boiling, gently lower your eggs into the water with a slotted spoon. Boil for exactly 11 minutes, then immediately transfer the eggs to an ice water bath to stop the cooking process. Let them chill for at least 5 minutes.
- Peel eggs and slice in half lengthwise. Scoop yolks into a mixing bowl and mash until smooth. Stir in mayonnaise, Worcestershire, lemon juice, garlic powder, chili powder, and a pinch of salt and pepper. Mix until creamy.
- Transfer your yolk mix into a piping bag. Pipe the yolk mixture back into the egg whites.
- Dust with a little extra chili powder and top each egg with a small sprig of fresh dill. Chill until ready to serve.
