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Bloody Mary Deviled Eggs with bacon, cornichons, Old Bay seasoning and celery are a delicious twist on the classic deviled egg recipe. The merging of the bold flavors of a Bloody Mary cocktail with the creamy texture of deviled eggs creates a fun appetizer that is sure to impress your guests.
To make these Bloody Mary Deviled Eggs, start by hard boiling four large eggs. Then mix the yolks with light mayo, Dijon mustard, pickle juice, salt, pepper, and Old Bay seasoning. Fill the egg whites with the yolk mixture using a makeshift piping bag and top with crisp turkey bacon, cornichons, and celery.
For added variations, you can make your own Old Bay seasoning blend or swap it with seasoning salt or Cajun seasoning. For a vegetarian option, simply omit the bacon and use a green olive as an alternative topping.
These deviled eggs can be prepared up to four days in advance, making them a perfect party appetizer. Remember to store them in an airtight container in the refrigerator and add the garnishes just before serving. Enjoy these Bloody Mary Deviled Eggs as a flavorful and fun twist on a classic dish!
