Bloody Mary Deviled Eggs

This deviled egg recipe will make you question why you have been making the same ol’ mayo/mustard deviled eggs your entire life! Don’t get me wrong, I love the classics and usually they would be my go-to recipe. Throw some dill on top or a splash of paprika and normally I would be done, but these are just too good not to make. As long as you have or can get your hands on a food processor, this recipe is easy peasy!

Bloody Mary Deviled Eggs

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By Get Forked! Serves: 6, 2 egg halves per serving


  • 1 tsp. Paprika
  • 1/3 c. Mayo
  • 3 tsp. Tomato paste
  • 1/4 tsp. Worcestershire sauce
  • 1/2 tsp. Vinegar
  • 2 tsp. Creamy horseradish
  • 1 tsp. Lemon juice
  • 1/2 tsp. Cayenne pepper
  • 1/2 tsp. Celery salt
  • 1/4 tsp. Black pepper
  • *Paprika and fresh Dill for garnish



Start by peeling your hardboiled eggs (see notes for how I "boil" mine). Cut each egg in half lengthwise and scoop out the center yolks into the food processor. Add all of the above ingredients (minus the extra garnish) into the food processor also. I use the pulse button until the yolk is broken down. You could also put on low speed until you notice all of the bigger pieces are gone. If the mixture is still too thick, slowly add teaspoon at a time more Mayo. Using a spoon (or piping bag, which makes them look extra fancy), fill the inside of the whites with the yolk mixture. Top each with a sprinkle of more Paprika and a small sprig of dill on top!


I place silicone molds in cupcake tins and bake the eggs at 350 degrees for 30-32 minutes. Let cool in a cold water/ice bath for at least 15 minutes, and then peel. I don't deal with the boiling in water anymore aspect but however works best for you is absolutely fine. You can also omit the dill. I tend to put fresh dill on every kind of egg known to man. It's just a personal added touch that I think makes them taste amazing!

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