Bloody Mary Deviled Eggs

Kelly is not traditionally one who will order an adult beverage when we are out. However, there is one drink that she does enjoy: a Bloody Mary. 

Everyone loves a good deviled egg in the summertime. I decided to step it up a notch and combine Kelly’s love of bloody marys, with a deviled egg. This recipe is a bit more involved than most (involves making a homemade beef jerky), but the output is really good. (You can always buy beef jerky if you don’t have it in you to make from scratch – that’s more than likely what Kelly and Molly will do.)

bloody mary deviled eggs cooking information

• Yield: 24 portions
• Prep Time: 30-40 Minutes
• Cook Time: 10-15 Minutes

bloody mary deviled eggs  ingredients

• 12 Eggs
• 1/4 Cup Mayonnaise
• 2 tsp Worchestershire Sauce
• 1 tsp Hot Sauce
• 1 tsp Celery Salt
• 1 Cup Tomato Juice
• 1/2 Cup Vodka
• 1/2 Sprig Fresh Rosemary
• Fresh Celery Leaves
• Homemade Beef Jerky

bloody mary deviled eggs instruction

1. Place your eggs in a sauce pot. Fill with enough water to cover the eggs, plus an inch above the eggs.
2. Put the eggs on the stove and turn to high heat.
3. When the water starts to boil, reduce to low heat and cover with plastic wrap. Let cook for 7-10 minutes, depending on the size of the eggs.
4. Once the eggs are finished cooking, remove from the water and place in an ice bath to stop the cooking process.
5. When the eggs are finally cooled, shell, and slice in half lengthwise. Place the egg yolks in a separate bowl, and the egg whites on a serving platter.
6. In a mixing bowl smash the yolks, mayonnaise, worchestershire, hot sauce, and celery sauce. Transfer to a small plastic bag. Cut a small corner off and pipe the filling into the egg whites. Keep in the refrigerator.
7. In a small saute pan combine the tomato juice, rosemary, and vodka. Turn to high heat and cook until the liquid has reduced by half.
8. Once the sauce is made garnish the eggs with homemade crumbled beef jerky, celery leaves, and spoon the tomato sauce on top and serve.

bloody mary deviled eggs tips and tricks

• To make the shelling process easier, cut the eggs in half while they are still in the shell. The eggs will pop right out and cut your prep time in half.
• This recipe was inspired by the classic bloody mary: celery salt, hot sauce, worchestershire, celery, tomato juice, vodka and beef jerky. Play with the flavors much like you would this classic cocktail.