Transforming traditional deviled eggs into creative masterpieces like Bloody Mary devilled eggs is an art form that elevates the humble breakfast or brunch staple to new heights. By incorporating rich and bold ingredients such as slaw dressing, pickle juice, tomato paste, and paprika, you can create a unique gourmet deviled egg experience that’s reminiscent of a refreshing Bloody Mary cocktail. The best part? These loaded deviled eggs are not only a hit on the breakfast or brunch table but also make for a convenient snack at any time, as they can be prepared ahead of schedule.
How to Make Loaded Deviled Eggs
To prepare these sophisticated deviled eggs, start by boiling them. I find it most effective to submerge the eggs in cold water, then bring the mixture to a rolling boil before covering and removing from heat. Allow the eggs to sit for 6 minutes with the lid still on, followed by a quick plunge into an ice bath. This method ensures perfectly cooked eggs without the need for ongoing simmering.Once the eggs have cooled, carefully peel them and cut them in half lengthwise. Transfer the yolks to a separate dish before combining paprika and celery salt on a plate. Dip each egg white half into lemon juice, followed by the paprika mixture.Next, combine the slaw dressing, pickle juice, soy sauce, tomato paste, garlic, salt, pepper, red onion, and celery with the egg yolks. Use this mixture to pipe into each egg white half. Finish with a sprinkle of bacon bits, a pickle slice, and a celery leaf for added garnish. Chill for 20 minutes or so before serving these Bloody Mary eggs.
Tweaks and Variations
I experimented with a gourmet deviled eggs recipe and was thrilled with the outcome! However, as is often the case with recipes, I discovered that making slight adjustments can elevate them to a whole new level. These festive deviled eggs are an excellent choice for a holiday appetizer. The beauty of this recipe lies in its versatility – you can easily customize it by substituting regular salt for celery salt, cayenne pepper for paprika, BBQ sauce for steak sauce, or red onion for shallots. This flexibility makes the dish perfect for special occasions like Christmas.
Bloody Mary Deviled Eggs FAQs
One of the best things about Bloody Mary deviled eggs is their make-ahead potential – you can prepare them up to two days in advance without sacrificing freshness. Simply assemble the deviled egg mixture, minus the piped filling and garnishes, to save time on the day of serving. When it’s time to serve, add your desired topping and enjoy. For a comprehensive brunch spread, consider pairing these eggs with fresh fruit, toast, breakfast pastries, or even a build-your-own bagel bar. Alternatively, they can stand alone as a satisfying snack, accompanied by a selection of artisanal cheeses, cured meats, and crackers. And if you’re feeling fancy, a Canadian Caesar cocktail would pair delightfully with these flavorful eggs.
Why are They Called Deviled Eggs?
In ancient Rome, it’s surprising to discover that deviled eggs were a staple at the start of meals, served with a spicy sauce. This early iteration of the dish didn’t just stop at Rome – in the 1200s, filled eggs made their way to southern Spain, where they were flavored with ingredients like onion juice, cilantro, coriander, pepper, and fermented fish sauce, as seen in a cookbook from that time period. The yolks were mashed together with these bold flavors to create a truly unique taste experience.Fast forward to the late 1800s, when modern deviled eggs began to take shape. A cookbook from 1896 marks the beginning of this era, featuring mayonnaise as a key ingredient in mashing egg yolks. Over time, other names for deviled eggs emerged, including Russian eggs, stuffed eggs, and dressed eggs. The term ‘deviled’ itself dates back to the 1700s, describing any dish made with spicy condiments.Today, you can find gourmet deviled eggs taking creative liberties with their recipes. However, the basic formula remains versatile, inviting a wide range of add-ins that complement the stuffed eggs beautifully. One standout variation is the Bloody Mary egg, which truly elevates the classic recipe to new heights.
Delicious Bloody Mary Deviled Eggs Recipe
Delicious Bloody Mary Deviled Eggs
Bella Bucchiotti’s Bloody Mary deviled eggs are a creative spin on traditional deviled eggs. The addition of rich ingredients like slaw dressing, pickle juice, tomato paste, and paprika transforms these humble snacks into gourmet treats with a bold Bloody Mary flavor. With only 25 minutes from start to finish, this recipe is perfect for whipping up a batch of unique appetizers or snack ideas for your next gathering.
Instructions
To start, gently place the eggs into a large pot filled with cold water, making sure they are completely submerged. Bring the water to a rolling boil over medium heat, then cover the pot and remove it from the heat source. Allow the eggs to sit for precisely 6 minutes, maintaining the covered state. Meanwhile, prepare an ice bath by filling a bowl with cold water and adding plenty of ice cubes. After the 6-minute mark has passed, carefully remove the eggs from the hot water and immediately submerge them in the ice bath. Let the eggs cool for 4-6 minutes before proceeding.Next, gently tap each egg against a hard surface to crack the shell, then use your palm to roll it back and forth to break apart the shell further. Carefully remove the shell from each egg, taking care not to tear any of the delicate membranes inside. Rinse the eggs under cold running water to remove any remaining bits of shell.To prepare the egg rims for seasoning, place the cut side of each egg onto a baking sheet and set it aside. In separate bowls, combine lemon juice and celery salt with paprika. Dip the cut side of each egg into the lemon juice first, then roll it in the celery salt-paprika mixture to coat. Place the eggs back on the baking sheet.In a large bowl, whisk together marzettis slaw dressing, pickle juice, steak sauce, tomato paste, garlic paste, black pepper, and celery salt. Add diced red onion and celery stalks to the mixture, blending until smooth. Transfer the yolk mixture to a piping bag fitted with a large round tip.Pipe the yolk mixture into each egg white, leaving a small border around the edges. Sprinkle a pinch of crispy bacon bits over the filling in each egg. Top each egg with a slice of pickle and a celery leaf for garnish. Finally, refrigerate the deviled eggs for at least 20 minutes before serving.