Bloody Mary Deviled Eggs

Ingredients

6 large eggs

1 tbsp salt (for boiling)

1 tbsp vinegar (for boiling)

3 tbsp mayonnaise

1 tsp Dijon mustard

1–2 tsp lemon juice (optional)

Salt & pepper, to taste

Bloody Mary Seasoning Dry Mix 

2 slices cooked bacon, cut into small strips

Celery leaves for garnish

Sweet or dill mini pickles (cut in half lengthwise)

Pimento-stuffed olives (optional, but delicious!)

Instructions

1. Boil the Eggs (Perfectly!)

Place eggs in a pot and cover with cold water by about 1 inch.

Add salt and vinegar to help prevent cracking and make peeling easier.

Bring to a rolling boil, then cover, turn off heat, and let sit for 12 minutes.

Transfer eggs to an ice bath for at least 5 minutes to stop the cooking.

Peel gently once cool.

2. Prep the Deviled Egg Filling

Slice the eggs in half lengthwise and remove the yolks.

Mash yolks in a bowl with:

mayonnaise

Dijon

lemon juice (optional)

salt & pepper

Mix until smooth and creamy. Adjust seasoning as needed.

3. Season the Egg Whites

Pour your Bloody Mary Dry Mix onto a plate.

Lightly dampen the cut side of each egg white (a tiny swipe of mayo or water helps it stick).

Press the cut side of each egg into the seasoning to coat.

4. Fill and Garnish

Pipe or spoon the yolk mixture back into the seasoned egg whites.

Garnish each egg with:

a strip of crispy bacon

a pickle spear

a celery leaf

optional: a pimento olive for that Bloody Mary vibe

Serve

Keep chilled until serving. They’re the perfect holiday appetizer—deviled eggs leveled up to Bloody Mary status!