Bloody Mary Deviled Eggs
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.
Prep Time 30 minutes mins
Course Breakfast, Brunch
Cuisine American
- 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
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.