Bloody Mary Deviled Eggs

May 22, 2020

Bloody Mary Deviled Eggs

“Deviled” eggs have some roots tracing back all the way to Ancient Rome, where some recipes of the day included boiling eggs and seasoning them with spice.

In Modern America, they’re a brunch staple and this recipe combines this beloved dish with an equally beloved beverage—yum!


  • 6 large eggs – cover in water in heavy saucepan, bring to boil, cook 2 minutes, cover and remove from heat, in 15 minutes, drain, cool, peel.
  • Old Bay Seasoning – about 1/4 cup poured onto plate
  • 1 teaspoon tomato paste
  • 3 tablespoons Best Foods mayonnaise or you could use Fage Total Greek yogurt
  • 1 teaspoon creamed horseradish
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce
  • a few grind of black pepper
  • celery pieces, either small leaf portions, or a thin slice of a stalk (keep celery pieces thin and easy to chew along with the egg)
  • olive or pickle slices
  • small shrimp


  1. Cut eggs in half, remove yolks to a wire sieve, and press through for a fine texture.
  2. Carefully dip cut edge of each egg into the Old Bay and arrange on platter.
  3. Add tomato paste, mayonnaise, horseradish,Worcestershire, Tabasco, and black pepper to the egg yolks and blend until smooth.
  4. Transfer to a baggie and cut off the corner to pipe each egg half with yolk mixture.
  5. Dress each half with a bit of celery, a piece of pickle or even a small shrimp. Chill before serving.


Serving size is 4 deviled eggs. Serves 3.

Nutritional Analysis Per Serving
Calories 203
Total Fat 14.9 g
Carbohydrates 4.9 g
Protein 12.8 g


This recipe comes courtesy of Bariatric Eating.


University Bariatrics