Description
A vibrant twist on classic deviled eggs, inspired by the flavors of a Bloody Mary cocktail, perfect for brunch or gatherings.
Ingredients
- 8 large pasture-raised organic eggs
- 3–4 tbsp mayo (feel free to add more for creaminess)
- 2 tsp yellow mustard
- 1½ tsp Worcestershire sauce
- 2 tbsp tomato paste
- 2–3 pickled jalapeño slices, finely chopped
- 2 tbsp pickled jalapeño juice
- Pinch of smoked paprika
- Salt and pepper, to taste
- Tajín chili lime seasoning (for dipping)
- 6 slices bacon, cooked until crispy and broken into 1–2 inch pieces
- 6 green olives
- 6 gherkin pickles
- 2 celery stalks, cut into 12 thin pieces
Instructions
- Hard-boil the eggs using your preferred method (stovetop, Instant Pot, or steamer).
- Allow to cool, then peel and slice in half.
- Carefully remove the yolks and place them in a food processor. Discard or snack on four of the egg white halves.
- Add mayo, mustard, Worcestershire sauce, tomato paste, jalapeños, jalapeño juice, smoked paprika, salt, and pepper to the yolks. Process until smooth.
- Taste and adjust seasoning. Add more mayo for creaminess if needed.
- Dip the egg white halves into Tajín seasoning for an extra kick.
- Fill each egg white with the yolk mixture using a piping tool or spoon.
- Top with celery and sprinkle with crispy bacon, alternating garnishes with olives or gherkins if desired.
- Serve chilled or refrigerator until ready to enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Prepare the yolk mixture in advance and freeze for later use if needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American