Where I grew up in northwestern Pennsylvania, every church potluck had at least one deviled egg platter, and every platter had a story. Somebody's grandmother made "the good ones," and that recipe was guarded like a national secret - no measurements written down, no substitutions allowed, and absolutely no sharing with the woman two pews over who'd been trying to get it out of her for a decade.

I loved those classic deviled eggs. I still do. But I also love a good Bloody Mary, and one day I thought - why not put the two together? No vodka required, just all that bold, zesty, savory flavor tucked into a little egg. It's a twist on those potluck classics that I think even the guarded-recipe grandmas would approve of.

Why You'll Love This Recipe

• All the bold, savory flavor of a Bloody Mary with none of the alcohol
• A fun, unexpected twist on a potluck classic everyone already loves
• Make-ahead friendly - perfect for parties and gatherings
• Garnished like the cocktail it's inspired by, so it's a conversation starter on any appetizer table
• Just the right amount of heat, without going overboard

Ingredients

• 6 large eggs
• 3 tablespoon mayonnaise
• ½ tablespoon tomato paste
• 1 teaspoon hot sauce
• Juice of ½ a lemon
• ½ teaspoon celery seed
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon Tajín seasoning
• 6 green olives, halved
• 3 strips bacon, cut into quarters and cooked
• 1 stalk celery, cut into thin sticks

Tools You'll Need

• Medium saucepan
• Medium skillet
• Cutting board and knife
• Small bowl
• Spoon
• Piping bag fitted with a star tip

Directions

Prep the garnishes. Cut the celery stalk into 1-inch pieces, then slice three of those pieces into thin strips. Halve the olives and set aside.

Cook the bacon. Add the quartered bacon to a medium skillet and cook over medium heat until crisp. Remove to a paper-towel-lined plate.

Boil the eggs. Add the eggs to a medium saucepan and fill halfway with water. Bring to a boil and cook for 10 minutes. Turn off the heat, cover, and let sit for 10 minutes.

Cool and peel. Rinse the pot of eggs under cold water for a few minutes to cool. Gently tap each egg on the counter and roll to crack the shell all over, then peel. Dip back in water to remove any stray shell bits.

Slice. Cut the eggs in half widthwise (not the usual lengthwise!) and trim a tiny bit off the bottom of each half so they stand flat on a plate.

Mash the yolks. Add the cooked yolks to a small bowl and mash well with a fork.

Mix the filling. Stir in the mayonnaise, lemon juice, tomato paste, hot sauce, celery seed, salt, and pepper until smooth.

Dip. Dip each egg half into the Tajín seasoning (optional).

Pipe. Fit a piping bag with a star tip, fill with the yolk mixture, and pipe into each egg half.

Garnish. Sprinkle each egg with Tajín seasoning, then top with a celery stick, a piece of bacon, and a half olive.

Chill until ready to serve.

Tara's Tips

• If you don't have a piping bag on hand, [this reusable piping bag and tip set] makes quick work of it and gives you that pretty, ruffled look without any extra fuss.
• A small offset spatula or [this handy prep tool] is great for scooping yolks out neatly if you'd rather skip piping altogether.
• Want more heat? A little extra hot sauce or a pinch of cayenne in the filling will bump up the spice - just keep in mind it won't show up in the photos, so treat it as a "make it your own" option rather than baking it into every batch.

Serving Suggestions

These make a fantastic addition to a cocktail party appetizer spread alongside Steakhouse Snack Bites or Pepperoni and Cream Cheese Bites for a full finger-food lineup. They're also a fun, unexpected addition to a brunch table if you're going for a Bloody Mary bar theme.

Yield: 12

Deviled Egg Recipe

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This might be the best deviled egg recipe ever for spice lovers! 

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 6 large eggs
• 3 tablespoon mayonnaise
• ½ tablespoon tomato paste
• 1 teaspoon hot sauce
• Juice of ½ a lemon
• ½ teaspoon celery seed
• salt
• black pepper
• 1 tablespoon Tajin seasoning
• 6 green olives, cut in half
• 3 Bacon strips, cut into quarters and cooked
• 1 stalk celery, cut into thin sticks

Instructions

1. Cut the celery into 1 inch pieces, then cut 3 of those pieces into 4 thinner strips. Cut the olives in half.
2. Cut the bacon into quarters and add to a medium skillet. Cook over medium heat until done, remove from the pan onto a paper towel lined plate.
3. Add the eggs to a medium saucepan and fill halfway with water. Bring to a boil, and boil for 10 minutes. Turn the heat off, cover with a lid and allow to set for 10 minutes. Rinse the pot full of eggs in cold water for a few minutes to cool. Then gently tap on the counter, roll around to crack the shell everywhere and peel the eggs. Dip back in the water to remove any shell pieces.
4. Slice the eggs in half width-wise instead of lengthwise and trim a tiny bit off the bottom so they will stand flat on a plate or pallet.
5. Add the cooked yolks to a small bowl. Use a fork to mash the yolks really well.
6. Stir in the mayonnaise, lemon juice, tomato paste, hot sauce, celery seeds, salt, and pepper.
7. Quip a piping bag with a 9 TF piping tip and add the mixture into it.
8. Fill each egg with the mixture.
9. Stick a celery piece into each egg, then a strip of bacon, then a half olive.
10. Chill until ready to serve.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 104Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 104mgSodium: 609mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g

Storage Notes

Store in an airtight container in the refrigerator for up to 2 days. I'd recommend adding the bacon and olive garnish fresh if you're making these ahead, since the bacon can lose its crisp after sitting.

Somewhere, a church potluck grandma is raising an eyebrow at these. But I have a feeling she'd sneak one anyway!